Tuesday, October 11, 2011

Pumpkin Corn Muffins

1 1/4 Cups Whole Wheat Flour
1 Cup Corn Meal
1/4 Splenda
1 Cup Coconut Milk
1 TSP Canola Oil
2 Egg Whites or Organ No Egg Natural Egg Replacer
1/4 Cup Unsweetened Applesauce
1/4 Cup Pumpkin Puree
1 TSP Cream of Tartar
2 TSP Baking Powder
1 TSP Ground Cinnamon
1 TSP Melted Smart Balance Olive Oil Butter Blend
1 Mixing Bowl
12 Cup Muffin Pan
Nonfat Flour Spray or Aluminum Muffin Liners

Preheat Oven To 400 Degrees

Add All Dry Items to Bowl
Add All Wet Items to Bowl & Mix
Use Ice Cream Scoop to Put Batter Evenly Into 12 Count Muffin Pan

Bake 25-45 Minutes

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