Apple-Pumpkin Muffins

Apple-Pumpkin Muffins

wtorek, 18 lutego 2014

Apple-Pumpkin Muffins

Time: 32 mins

Ingredients

• nonstick cooking spray
• 1 1/4 cups all-purpose flour
• 1/2 cup whole wheat flour
• 3 tablespoons toasted wheat germ
• 2 teaspoons pumpkin pie spice or 2 teaspoons apple pie spice
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1/2 cup Egg Beaters egg substitute (or 2 eggs, slightly beaten)
• 1 cup canned pumpkin
• 3/4 cup buttermilk (or sour milk*)
• 1/3 cup unsweetened applesauce
• 1/8 cup packed Splenda brown sugar blend (or more to taste)
• 2 tablespoons cooking oil

Directions

• 1 Preheat oven to 375 degree F.
• 2 Lightly coat twelve 2-1/2-inch muffin cups with nonstick cooking spray; set aside.
• 3 In a large bowl, stir together all-purpose flour, whole wheat flour, wheat germ, pumpkin pie spice, baking powder, salt, and baking soda; set aside.
• 4 In a medium bowl, combine egg, pumpkin, buttermilk, applesauce, brown sugar, and oil; add pumpkin mixture all at once to flour mixture.
• 5 Stir just until moistened.
• 6 Divide batter evenly among prepared muffin cups, filling each about two-thirds full. Bake about 25 minutes or until golden brown and a toothpick inserted near centers comes out clean.
• 7 Cool in muffin cups on a wire rack for 5 minutes.
• 8 Remove from muffin cups.
• 9 * To make 3/4 cup sour milk, place 2-1/4 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 3/4 cup total liquid; stir. Let mixture stand for 5 minutes before using.