Here is a sweet recipe from slim and Scrumptious by Joy Bauer.Ingredients: 3 / 4 cup whole-wheat flour pastry flour (or substitute whole wheat flour) 3/4 cup all-purpose flour 1/2 cup of quick-cooking oats1/4 of cup granulated sugar2 TL baking powder1/4 teaspoon baking soda1/4 teaspoon kosher salt2 TSP pumpkin pie spice large egg2 El canola oil1/3 of Cup pure maple syrup 1 teaspoon vanilla extract1 cup canned 100% pure pumpkin puree1/2 cup skim milk2 El raw unsalted pumpkin seeds (or replace, raw or roasted sunflower seed kernels) directions: Preheat oven to 375. Coat a standard 12-Cup muffin pan with oil. If you choose muffin liners, use foil liners shod with oil spray to prevent the muffins a clinging to the Liner.In large bowl whisk together the flours, oats, sugar, baking powder, baking soda, salt and pumpkin pie SpiceIn a medium bowl, whisk together the eggs, oil, maple syrup and vanilla. Add the pumpkin and milk and whisk to combine.Pour the wet ingredients to dry ingredients and use a rubber spatula gently folds ingredients together until just combined. Don't leave worry you about a few lumps in the batter.Share the dough evenly on the 12 muffin cups, filling each about two-thirds cup full. Sprinkle the tops of muffins with the pumpkin seeds. baking for 18 to 20 minutes, or until an inserted toothpick comes clean. Cool completely off in the Pan muffin before treatment.Servings: 12, 1 muffin nutrition per serving: 154 calories; 4 Grams fat;5 Grams of saturated fat; 4 Grams of protein; 27 Grams carbohydrates; 2 Grams fiber; 15 Milligrams cholesterol; 125 mg Natrium.Richtlinien: share today community in the United States, how to keep your comments smart please, and civil society. Non-personally access to other readers, and keep your language clean. You make using the "report abuse" button, make a difference. Read more.
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