Tuesday, November 18, 2008

Pumpkin Muffins

One 15-oz. can pure pumpkin
1 1/4 cups whole-wheat flour
1/4 cup all-purpose flour
1 egg
1/2 cup unsweetened applesauce
1/2 cup 1% milk
1/2 cup Splenda No Calorie Sweetener (granulated)
1/4 cup Splenda brown sugar
1/4 cup Dried Cranberries or raisins - chopped (optional)
2 1/4 tsp. baking powder
1 1/2 tsp. cinnamon
1 tsp. ground nutmeg
1/4 tsp. ground cloves
1 tsp. vanilla extract
1/2 tsp. salt
1/3 cup chopped pecans (optional)

Directions: Preheat oven to 350 degrees. In a large bowl, combine both types of flour, Splenda, Splenda brown sugar, baking powder, spices, salt, and pumpkin pie spice (in other words, all dry ingredients except for the dried cranberries, raisins or nuts). In a medium bowl, mix together pumpkin, egg, applesauce, milk, and vanilla extract (all the wet ingredients). Add this mixture to the bowl with the dry ingredients, and stir until just blended. Slowly sprinkle chopped dried cranberries or raisins and/or nuts into the batter, making sure they don't all stick together, and mix to distribute them. Spoon batter into a large loaf pan (about 9" X 5") sprayed with nonstick spray. Bake for about 50 minutes, until the top of the loaf is firm to the touch. (Bread may be moist inside. This doesn't mean it's undercooked.) Allow to cool, and then cut into 8 slices. Or evenly distribute the batter among 8 cups of a muffin pan sprayed with nonstick spray. Cook 35 minutes at 350 degrees. Let cool and Enjoy!

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