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PUMPKIN MUFFINS

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  • LowCarbRecipeBox@aol.com
    PUMPKIN MUFFINS (http://1.bp.blogspot.com/_g-6PkybX9Lg/TBwdHNaC3nI/AAAAAAAAAcw/0vJWAZ4e6Z0/s1600/P1030860-1.JPG) These are excellent – as good as any
    Message 1 of 1 , Dec 27, 2010
      PUMPKIN MUFFINS



      These are excellent – as good as any high-carb muffin.

      2 eggs, slightly beaten
      3/4 cup SPLENDA® Granular (175 mL)
      3/4 cup granulated erythritol (175 mL)
      1/3 cup olive oil (75 mL)
      1 cup canned pumpkin (250 mL)
      2 1/4 cups
      Low-Carb Bake Mix (550 mL)
      1 tbsp cinnamon (15 mL)
      1/2 tsp ground ginger (2 mL)
      1/2 tsp nutmeg (2 mL)
      1 tsp baking soda (5 mL)
      1/2 tsp salt (2 mL)
      1/2 cup raisins (125 mL)
      1/2 cup walnuts (125 mL)

      Cream Cheese Frosting (optional):
      4 oz light cream cheese (125 g)
      2 tbsp powdered erythritol (25 mL)
      2 tbsp unsalted butter, softened (25 mL)
      1 tbsp whipping cream,
      OR Da Vinci® Sugar Free Gingerbread Syrup (25 mL)

      In food processor, combine eggs, SPLENDA® Granular, erythritol, olive oil and pumpkin. Process really well to help dissolve erythritol (it won’t dissolve completely). In medium bowl, combine Low-Carb Bake Mix, cinnamon, ginger, nutmeg, baking soda and salt. Add to pumpkin mixture; process until combined. Stir in raisins and walnuts. Spoon the batter into greased muffin pans. Bake in 350°F (180°C) oven 20 minutes. Reduce heat to 300°F (150°C), cover muffins lightly with foil and bake another 5 minutes, or until a knife inserted in muffins comes out clean.

      Yield: 16 muffins
      1 muffin/without raisins
      168.5/153.2 calories
      8.1/8.0 g protein
      11.8/11.8 g fat
      7.9/4.1 g carbs


      Variation: Cranberry Pumpkin Muffins: 1 cup frozen cranberries (250 mL)chopped finely in food processor or blender. Omit raisins and walnuts. (4.4 g carbs)
       
       
       
       
      This recipe is courtesy of The LowCarbRecipeBox http://health.groups.yahoo.com/group/LowCarbRecipeBox/

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