MUFFINS: Pumpkin-Ginger Muffins
Source of Recipe
Daily Recipe
List of Ingredients
Nonstick cooking spray
2 1/2 cups whole-wheat flour
1 1/2 teaspoons baking soda
1-teaspoon ground cinnamon
1/8-teaspoon salt
1 cup packed dark brown sugar
3/4 cup canned pumpkin
3/4-cup plain nonfat yogurt
1 large egg
1-tablespoon canola oil
2 teaspoons grated fresh ginger (use the small holes on a box grater)
Recipe
Position a rack in the center of the oven and preheat to 350°F.
Lightly spray twelve 2 3/4" x 1 1/2" nonstick muffin cups with
nonstick spray. In a medium bowl, whisk the flour, baking soda,
cinnamon and salt until well combined. Set aside. In another medium
bowl, using a handheld electric mixer set at high speed, beat the
brown sugar, pumpkin, yogurt, egg, oil and ginger until frothy (about
2 minutes). Make a well in the center of the dry ingredients, and pour
in the pumpkin mixture. Using a spoon, stir just until combined. Do
not overmix. Divide the batter equally among the prepared muffin cups.
Bake until the tops spring back when pressed gently in the center,
about 20 minutes. Do not over bake. Cool in the pan on a wire cake
rack for 10 minutes before removing from the cups. Serve warm or
completely cool on the rack at room temperature. Yields: Makes 12
muffins
Facts Per Muffin: Calories 183, Protein 5 grams,
Carbohydrates 38 grams, Fat 2 grams (less than 1 gram saturated fat),
Fiber 2 grams
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