Tuesday, October 24, 2006
They hit the spot
Cooking Light Annual Recipes 2006 Copyright 2005
1 cup all-purpose flour
½ cup whole wheat flour
½ cup granulated sugar I used Splenda
½ cup packed brown sugar
1 ¼ teaspoons pumpkin-pie spice
1 teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
1 cup canned pumpkin
½ cup fat-free buttermilk I think I used 1%
½ cup egg substitute
¼ cup canola oil
¼ cup applesauce
1. Preheat oven to 375 degrees.
2. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, granulated sugar, and next 5 ingredients in a large bowl, stirring with a whisk.
3. Combine pumpkin and next 4 ingredients in a medium bowl, stirring with a whisk. Add pumpkin mixture to flour mixture, stirring just until moist. Spoon batter into 16 muffin cups coated with cooking spray. I didn't want to dirty two pans so I made 12 larger muffins. Bake at 375 degrees for 20 minutes or until muffins spring back lightly when touched in center. cool muffins in pans 5 minutes on a wire rack; remove from pans. Cool completely on wire rack.
Yield 16 muffins. Per muffin: 145 cal, 4.6 g fat, 2.6 g pro, 24.1 g carbs, 1.2 g fiber, 0 mg chol, 149 mg sodium, 33 mg calcium
I've been craving pumpkin bars with cream cheese frosting but these muffins made a nice, less caloric, substitute. I used Splenda in place of the white sugar and they turned out great. Still a slight Splenda aftertaste but the texture was wonderful. You can fancy these up with fruit, nuts, chocolate, etc but I really enjoyed them plain.
These are my contribution to Sweetnick's ARF/5-A-Day Tuesdays. At first, I didn't think pumpkin was included as one of The World's Healthiest Foods but then I found it lumped in with the winter squash.
What a busy night I had. Due to poor planning, I worked on three meals last night. I made last night's dinner, then I prepped tonight's dinner so I can just toss it in the oven tonight. That is pretty much my normal routine (I always try to do as much prep work for the next night as I can). But I also looked at the weekly menu and realized I needed to prep Wednesday's dinner too since it needs to be cooked in the crockpot tonight. So I practically cooked dinner three times last night. Yikes! That was a little too much, even for me.
A reminder: Only one more week left to sign up for the October cookbook giveaway.
A Blast From the Past: Spaghetti Alla Bolognese from May 2006. I think I'm putting that on next's week's menu. I have practically everything I need to make it and it was really good.
Question of the Day: What have you been craving?