Fruit & Spice Muffins
Adapted from
The Microwave Cookbook & Primer
18 servings
| 2 c unbleached flour | 3 tbsps olive oil | ||
| 9 tbsps granulated sugar | 6 tbsps fat-free milk | ||
| 3 tsps baking powder | 15 ozs canned pumpkin | ||
| 3/4 tsps salt | 6 tbsps walnuts, chopped | ||
| 3 tsps cinnamon | 6 tbsps currants | ||
| 2 whole eggs |
In a mixing bowl, combine flour, sugar, baking powder, salt, and cinnamon. In another mixing bowl, combine eggs, oil, milk, pumpkin, walnuts, and currants. Mix dry ingredients with wet ingredients just until moistened. Fill six plastic muffin cups with two ounces of pumpkin mixture. Microwave six muffins at a time on 80% power for 3 1/2 minutes, or until toothpick inserted in center comes out clean. Repeat with remaining batter.
This recipe was made in a 1100-watt microwave.
| Calories | 137 | %CFF | 30 % | |
| Total Fat | 5 g | Saturated Fat | 0.7 mg | |
| Protein | 3 g | Cholesterol | 21 g | |
| Carbohydrates | 16 g | Sodium | 190 mg | |
| Sugars | 10 g | Fiber | 2 g | |
|
2.8 WW Points | ||||
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