Savory PB Pumpkin Herb Multigrain Muffin Recipe

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Savory PB Pumpkin Herb Multigrain Muffin
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Ingredients:

Directions:

  1. Preheat 425°F.
  2. Use left over cooked winter squash, mix all wet.
  3. Mix all dry. I used rye flour instead of wheat.
  4. Combine. use just enough milk or water to mix, will be sticky
  5. Grease muffin pan.
  6. Divide among 12.
  7. Bake about 11 minutes.
  8. Begining to brown on edges.
  9. Springy.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 179.79 Kcal (753 kJ)
Calories from fat 37.19 Kcal
% Daily Value*
Total Fat 4.13g 6%
Cholesterol 0.41mg 0%
Sodium 211.04mg 9%
Potassium 542.57mg 12%
Total Carbs 31.92g 11%
Sugars 3.48g 14%
Dietary Fiber 2.82g 11%
Protein 5.57g 11%
Vitamin C 1.3mg 2%
Iron 2.2mg 12%
Calcium 184mg 18%
Amount Per 100 g
Calories 222.21 Kcal (930 kJ)
Calories from fat 45.97 Kcal
% Daily Value*
Total Fat 5.11g 6%
Cholesterol 0.5mg 0%
Sodium 260.84mg 9%
Potassium 670.58mg 12%
Total Carbs 39.45g 11%
Sugars 4.3g 14%
Dietary Fiber 3.49g 11%
Protein 6.89g 11%
Vitamin C 1.6mg 2%
Iron 2.7mg 12%
Calcium 227.4mg 18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.4
    Points
  • 5
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free,
  • good source of fiber

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