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    Pumpkin Oat Muffins


    Source of Recipe


    Moosewood Low Fat Favorites


    List of Ingredients


    • 1 1/4 cups unbleached white flour
    • 1 tablespoon baking powder
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground cinnamon
    • 1 cup rolled oats
    • 1 egg
    • 1 egg white
    • 3/4 cup pumpkin, winter squash, or sweet potato puree*
    • 3/4 cup evaporated skim milk
    • 1/2 cup unsweetened pineapple juice
    • 2 tablespoons canola or other vegetable oil
    • 1/4 cup packed brown sugar
    • 4 to 5 tablespoons apricot preserves


    Instructions


    1. Preheat oven to 400 degrees.
    2. Prepare a standard muffin tin with paper liners, cooking spray, or a thin coating of oil.

    3. In a large bowl, sift together the flour, baking powder, salt, and cinnamon..Whirl the oats in a blender until they reach the consistency of cornmeal and add them to the dry ingredients. In another bowl, lightly beat the whole egg with the egg white. Stir in the pumpkin puree, milk, juice, oil and brown sugar. Fold the wet ingredients into the dry ingredients just until combined.

    4. Spoon batter into the prepared tin and dot the center of each muffin with a scant teaspoon of apricot preserves. Bake for 20 to 25 minutes, or until toothpick inserted in center comes out clean and dry. Cool in tin for 5 minutes, loosen each muffin by running a knife around edge, then tip them out onto rack to cool completely.

    5. Servings: 12 170 cal, 5.4g pro, 3.9g fat, 28.9g carb, 23mg chol, 200mg sod, 1.8g fiber.


    Final Comments


    Notes: * Small jars of pure squash or sweet potato puree can often be found in the baby food secyion of the super market.
 

 

 

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