Whole Grain Pumpkin Muffins |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
Directions:
1. Sweet Potato Muffins
2. /2 cups whole-wheat flour (preferably pastry flour)
3. /4 cup sugar
4. teaspoons baking powder
5. teaspoon ground ginger
6. /4 teaspoon baking soda
7. /4 teaspoon salt
8. /4 cup melted unsalted butter
9. /4 cup vegetable oil
10. cup pureed or mashed cooked sweet potato
11. egg, beaten
12. /2 cup buttermilk
13. Heat oven to 375° F. Grease 12 muffin cups or add paper liners.
14. Combine flour, sugar, baking powder, ginger, baking soda, and salt.
15. In a bowl, whisk butter, oil, sweet potato, egg, and buttermilk. Fold wet mixture into the dry; stir until just combined.
16. Fill muffin cups three-quarters full. Bake for 20 to 25 minutes.
17. Banana Nut Variation Reduce sugar to 1/2 cup. Replace sweet potato with 1 cup mashed, very ripe banana; add 1/2 cup chopped walnuts to the batter.
18. Pumpkin Coconut Variation Replace sweet potato with 1 cup canned pumpkin; add 1/2 cup shredded, unsweetened coconut to the batter.
19. CALORIES PER MUFFIN: 248
20. CARBS: 37 G
21. FIBER: 3 G
22. PROTEIN: 4 G
23. FAT: 9 G
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