Pumpkin Muffins Recipe
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 This recipe for Pumpkin Muffins, by mary Jo Rodrick, is from Our Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: mary Jo Rodrick
Added: Saturday, November 26, 2005
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Category: |
Category: |
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Ingredients: |
Ingredients: 7 oz canned pumpkin
1 packet powdered egg (1 egg white)
1 oz Eggbeatter
1 tsp meringue powder
1 tsp baking powder
1 T brown sugar
1 11/2 T Bisquet mix ( Betty Crocker Buttermilk)
1 tsp pumpin pie spice
1 tsp cinnamon
1 tsp nutmeg
t/2 tsp freshly grated ginger
pinch salt
1 T Divinci Sugar free carmel syurp
1/8 cp Splenda
little water
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Directions: |
Directions:Heat oven to 400 º
Spray small muffin pans with Pam for Baking
Mix all ingredients except water. Add water as needed
to make into a firm cake batter consistency. Pour
batter into muffin cups filling 2/3 full.
Bake 10-12 minutes or until wooden pick comes out
clesn. Turn oven off and leave for 5 minutes.
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:15 minutes |
Personal
Notes: |
Personal
Notes: About 3 carbs per muffin
1 point
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