The secret to these delicious low-calorie muffins is a combination of moist, rich pumpkin and flavorful buckwheat. They're also rich in fiber.
Recipe from Diabetic Living
Nonstick spray coating
1 1/3 cups all-purpose flour
3/4 cup buckwheat flour
1/4 cup sugar plus 2 packages heat-stable sugar substitute, or 1/3 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt
2 slightly beaten eggs
1 cup canned pumpkin
1/2 cup fat-free milk
2 tablespoons cooking oil
1/2 teaspoon finely shredded orange peel
1/4 cup orange juice
In another bowl combine the eggs, pumpkin, milk, oil, orange. peel, and orange juice. Add the egg mixture all at once to the four mixture. Stir just until moistened (batter should be lumpy).
Spoon batter into the prepared muffin cups, dividing the batter evenly. Bake in a 400 degree F oven for 15 to 20 minutes or until the muffins are light brown. Cool in muffin cups on wire rack for 5 minutes. Remove from muffin cups; serve warm. Makes 12 muffins.
Per Serving: cal. (kcal) 134, Fat, total (g) 4, chol. (mg) 36, sat. fat (g) 1, carb. (g) 22, fiber (g) 2, pro. (g) 4, sodium (mg) 204, Starch () 1, Other Carb () 0.5, Fat () 0.5, Carb Choice () 1.5, Percent Daily Values are based on a 2,000 calorie diet
See More Shop Related Products
Culinary Institute of America Masters Collection Nonstick 12-Cup Muffin Pan