Since it’s October and pumpkin’s are everywhere how about Pumpkin Muffins to add to the table. Set some time out and prep these muffins for a coffee break or just a mid day snack. Here’s what you’ll need:
1 1/3 cups all-purpose flour
3/4 cup buckwheat flour
1/4 cup sugar plus 2 packets heat-stable sugar substitute, or 1/3 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
2 slightly beaten eggs
1 cup canned pumpkin
1/2 cup fat-free milk
2 tablespoons cooking oil
1/2 teaspoon finely shredded orange peel
1/4 cup orange juice
- Spray twelve 2-1/2-inch muffin cups with nonstick coating; set pan aside. In a medium bowl combine the all-purpose flour, buckwheat flour, sugar plus sugar substitute or the sugar, baking powder, cinnamon, baking soda, and salt. Make well in the center of flour mixture; set aside.
- In another bowl combine the eggs, pumpkin, milk, oil, orange peel, and orange juice. Add the egg mixture all at once to the flour mixture. Stir just until moistened (batter should be lumpy).
- Spoon batter into prepared muffin cups , dividing the batter evenly. Bake at 400 degrees F oven for 15 to 20 min. or until muffins are light brown. Cool muffin cups on a wire rack for 5 min. Remove from muffin cups; serve warm.
If you make these on a Sunday morning, YOU CAN GRAB AND GO FOR A FEW DAYS!!!!
Recipe and photo credit: www.bhg.com