Apple-Pumpkin Muffins
For Thanksgiving or Christmas breakfast or brunch, serve these diabetic food plan fruit muffins. The applesauce and pumpkin make them moist, low-fat, healthful, and delicious.
Ingredients
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Nonstick cooking spray
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1-1/4 cups all-purpose flour
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1/2 cup whole wheat flour
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3 tablespoons toasted wheat germ
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2 teaspoons pumpkin pie spice or apple pie spice
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1-1/2 teaspoons baking powder
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1/2 teaspoon salt
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1/4 teaspoon baking soda
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1/2 cup refrigerated or frozen egg product, thawed, or 2 eggs, slightly beaten
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1 cup canned pumpkin
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3/4 cup buttermilk or sour milk*
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1/3 cup unsweetened applesauce
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1/4 cup packed brown sugar
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2 tablespoons cooking oil
Directions
1.
Preheat oven to 375 degrees F. Lightly coat twelve 2-1/2-inch muffin cups with nonstick cooking spray; set aside. In a large bowl, stir together all-purpose flour, whole wheat flour, wheat germ, pumpkin pie spice, baking powder, salt, and baking soda; set aside.
2.
In a medium bowl, combine egg, pumpkin, buttermilk, applesauce, brown sugar, and oil; add pumpkin mixture all at once to flour mixture. Stir just until moistened.
3.
Divide batter evenly among prepared muffin cups, filling each about two-thirds full. Bake about 25 minutes or until golden brown and a toothpick inserted near centers comes out clean.
4.
Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm. Makes 12 muffins.
*Test Kitchen Tip
To make 3/4 cup sour milk, place 2-1/4 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 3/4 cup total liquid; stir. Let mixture stand for 5 minutes before using.
Nutrition information
Calories 127, Total Fat 3 g, Saturated Fat 1 g, Cholesterol 1 mg, Sodium 192 mg, Carbohydrate 22 g, Fiber 2 g, Protein 4 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Starch 1, Other Carbohydrate .5, Fat .5.
Percent Daily Values are based on a 2,000 calorie diet
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