Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Healthy Pumpkin Muffins
- add review
- #58040
These muffins are loaded with goodness! Healthy and delicious.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
4 reviews
ingredients
1 cup all-purpose flour
3/4 cup whole wheat flour
1/4 teaspoon baking powder
1 teaspoon baking soda
1 1/4 cup sugar
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/2 teaspoon freshly grated nutmeg
1 teaspoon ground cinnamon
2 large eggs, beaten lightly
1 cup pumpkin puree
1/2 cup nonfat Greek yogurt
1/3 cup water
1/2 cup golden raisins
directions
Preheat the oven to 350 degrees F. Grease a jumbo muffin pan.
Sift the all-purpose flour, whole wheat flour, baking powder, baking soda, sugar, and salt together into a large mixing bowl. Add the cloves, nutmeg, and cinnamon.
In another bowl, whisk together the eggs, pumpkin puree, yogurt, and water until smooth. Stir the pumpkin mixture into the flour mixture and mix until just combined. Fold the raisins into the batter.
Fill each jumbo muffin cup 2/3rds full of the batter. Place the muffin pan in the oven and bake at 350 degrees F for 25-30 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
Remove the pan from the oven and let the muffins cool in the pan for 5 minutes. Carefully remove the muffins from the pan and let cool completely on a wire rack. Store the muffins in an airtight container at room temperature.
added by
nutrition data
381 calories, 2 grams fat, 85 grams carbohydrates, 8 grams protein per serving. This recipe is low in fat.
It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
reviews & comments
November 28, 2013
I omitted the raisins but otherwise made them as directed and they were very excellent. Nice and moist and had a good pumpkin flavor. I was a little concerned using whole wheat flour in muffins as I was afraid they would be dense but they weren't. One note, it says to "blend until well combined". Don't do that, just mix until JUST combined. That's standard in muffin making. You don't overmix otherwise they can turn out tough.
November 4, 2012
The family loved these, although we did modify and made one batch with gluten free flour and they were hit. We also made one batch with chocolate chips, some with pecans or walnuts and they were a big hit.
March 10, 2012
Really wonderful recipe. It's nice to find a pumpkin muffin that isn't too heavy. They were too sweet for my taste, even after reducing the sugar to 1 cup, but I use muffins as a healthy snack, not a sweet. I used dried cranberries instead of raisins too! Yum - thank you! This recipe is going into the recipe box!
March 13, 2007
These Muffins are wonderful! My whole family loved them! I used 1 cup of plain nonfat yogurt and left out the water. It worked out great!