Pumpkin biscuits (lacto)

Yield: 1 servings

Measure Ingredient
1 cup Canned pumpkin (NOT pie
\N \N Filling)
⅔ cup Skim milk or other form of
\N \N Liquid
1½ cup Flour (half white, half WW)
2 tablespoons Wheat germ
2 tablespoons Wheat bran
4 teaspoons Baking powder
1 \N Clove garlic, minced
1 pinch Nutmeg
1 teaspoon Salt (optional)

Combine wet, combine dry, mix wet into dry, drop by generous spoonfuls onto baking sheet squirted with PAM. Bake 20-30 minutes at 450 degrees.

The garlic doesn't really give these a pronounced garlic flavor--it just eliminates some of the cloying sweetness of the pumpkin. When these first come out of the oven they are very crisp on the outside and dense and moist on the inside--sort of like little mini-spoonbreads. After they cook the texture becomes more uniform and more like the standard biscuit we all know and love.

Posted by Kirstin Reade Wilcox <krw3@...> to the Fatfree Dig. Vol. 12 Issue 19 Nov. 20, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV.

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