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MELOSPARKLE's Photo MELOSPARKLE SparkPoints: (65,604)
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11/7/09 6:04 A

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This sounds really good! I'll have to try them soon!

Melissa

"The long run is what puts the tiger in the cat." -Bill Squires
melosculinsaryadventures.blogspot.co
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CHEFSOPHIE's Photo CHEFSOPHIE Posts: 21,178
11/3/09 6:53 P

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Sounds good. Thank you.

co-leader of Love to Cook


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TIABITS's Photo TIABITS Posts: 274
11/3/09 5:50 P

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I needed something to keep me away from the left over Halloween candy since I have been nervous about some medical tests I will be having.

I found this recipe today & decided to try it to keep my mind off of things & to have a healthy snack option. Turned out pretty good...good taste & moist.
My hubby loved them...but then again he will eat almost anything...ha ha ha.

Hope you like them...would love to know how they turned out for you & if you made any variations.

PUMPKIN-DATE MUFFINS:

1 1/2 cups all-purpose flour (or half whole wheat/half white)
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons all-spice (bit more spice if no blackstrap molasses)
1 teaspoon cinnamon
1/4 teaspoon salt
1 cup solid-pack canned pumpkin (the pure pumpkin...NOT pumpkin pie spiced pumpkin)
1/2 cup skim milk
2 rounded Tablespoons brown sugar
3 tablespoons blackstrap molasses
2 tablespoons canola oil
1 whole egg (or 2 egg whites )
2/3 cup shredded bran cereal (like All-Bran....I used a low fat granola cereal)
1/4 cup approx. or raisins (or chopped dates ...& some chopped nuts optional)


Preheat oven to 400 degrees. Spray 12-cup muffin pan with nonstick spray . Combine flour, baking soda, baking powder, pie spice and salt in medium bowl. In a large bowl, stir together pumpkin, milk, brown sugar, molasses, oil and eggs until blended. Stir in cereal, raisins ( and nuts) . Add dry ingredients, and stir just until combined...dont over mix or will be tough.
Spoon batter into prepared muffin pan, dividing evenly.

Bake in preheated oven 15 to 17 minutes, or until toothpick inserted in the center comes out clean. Remove from pan immediately and cool on rack for 5 minutes; serve warm. (Leftovers can be frozen for up to a month; reheat muffins in a preheated 300-degree oven for 10 minutes, or microwave at full power for 20 to 30 seconds per muffin.) I think they taste better cold.

MAKES 12 SERVINGS.
Each: 155 calories, 28 g carb, 4 g fat, 3 g protein, 3 g fiber, 2.7 mg iron (18% RDA). 3 WW points



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