"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Low Fat Pumpkin Muffins Recipe

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This recipe for Low Fat Pumpkin Muffins, by , is from The Duke Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Angie Duke-Haynes
Added: Tuesday, July 24, 2007


1 c all purpose flour
c whole wheat flour
c granulated sugar
c brown sugar
1 tsp pumpkin pie spice
1 tsp baking soda
tsp baking powder
tsp salt
1 c canned pumpkin
c fat free buttermilk
c egg substitute
c canola oil
c applesauce

Preheat oven to 375. Sift all dry ingredients. Combine pumpkin and all other wet ingredients. Combine with dry ingredients with whisk until moist. May want to add raisins, nuts or chopped apples. Spoon into 16 muffin pans sprayed with non stick spray. Bake 20 minutes. Cool for 5 minutes in pans before removing to wire rack.

Personal Notes:
Personal Notes:
16 servings
145 calories
4.6 grams of fat
1.2 grams of fiber.




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