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Raisin-Pumpkin Muffins




Source of Recipe


Recipe Ross


List of Ingredients




3/4 cup canned pumpkin
6 tbsp. vegetable oil
1 egg
2 egg whites
1 tbsp. light molasses
2 tsp. vanilla
1-1/4 cups all-purpose flour
1 cup Equal Spoonful or Granulated*
1/2 cup raisins
1 tbsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. each ground ginger, ground nutmeg
1/4 tsp. salt
* May substitute 24 packets Equal sweetener

Recipe




* May substitute 24 packets Equal sweetener
Heat oven to 375ºF (185ºC). Combine pumpkin, oil, egg, egg whites, molasses and vanilla. Stir in a combined flour, Equal, raisins, baking powder, cinnamon, ginger, nutmeg and salt, just until all ingredients are moistened. Spoon batter into muffin cups. Bake 18 - 20 minutes, until wood pick inserted in center comes out clean. Cool in pan 10 minutes. Remove muffins from pan and cool on wire rack. Serve warm or at room temperature. Makes 1 dozen.
Nutritional Info Per Serving: Cal: 149; Pro: 3g; Sod: 224mg; Chol: 18mg; Fat: 8g; Carb: 18g.
Diabetic Exchanges: 1 starch, 1-1/2 Fat.