Pumpkin muffins #5
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Fat-free sour cream |
| ⅓ | cup | Molasses |
| 1 | cup | Pumpkin |
| 1 | Egg white; whipped | |
| 1¾ | cup | Unbleached flour |
| ¾ | cup | Brown sugar; packed |
| ½ | teaspoon | Baking soda |
| ½ | teaspoon | Baking powder |
| 2 | teaspoons | Cinnamon |
| ½ | teaspoon | Nutmeg |
| ¼ | teaspoon | Cloves |
| ¼ | teaspoon | Ginger |
Directions
Date: Wed, 3 Apr 1996 09:38:28 -0600 From: matejka@... (Anita A. Matejka) Recipe By: The Fannie Farmer Baking Book Preheat oven to 350. Prepare 8 muffin pans with cooking spray and flour; set aside. In a mixing bowl, combine sour cream, molasses, pumpkin, and egg white. In another mixing bowl, combine flour, sugar, baking soda, baking powder, cinnamon, nutmeg, cloves, and ginger. Mix wet ingredients with dry ingredients just until moistened. Use an ice cream scoop to fill muffin pans two thirds full. Bake for about 15 minutes.
Per serving: 205 Calories; less than one gram Fat (1% calories from fat); 4g Protein; 47g Carbohydrate; 2mg Cholesterol; 140mg Sodium MC-RECIPE@...
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