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Pumpkin Oat Muffins
Recipe By :Moosewood Restaurant Low Fat Favorites, page 64
Serving Size : 12
1 1/4 cups unbleached flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup rolled oats
1 large egg
1 egg white
3/4 cup pumpkin puree -- or squash puree
3/4 cup evaporated skim milk
1/2 cup unsweetened pineapple juice
2 tablespoons canola oil -- or other vegetable oil
1/4 cup packed brown sugar
4-5 tablespoons apricot preserves
Preheat the oven to 400 degrees. Prepare a standard muffin tin with paper liners, cooking spray, or a light coating of oil.
In a large bowl, sift together the flour, baking powder, salt, and cinnamon. Whirl the oats in a blender until they reach the consistency of cornmeal and add them to the flour mixture. In another bowl, lightly beat the whole egg with the egg white. Stir in the pumpkin puree, evaporated skim milk, pineapple juice, and brown sugar. Fold the wet ingredients into the dry ingredients just until combined.
Spoon the batter into the prepared muffin tin and dot the center of each muffin with a scant teaspoon of apricot preserves.
Bake for 20 to 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean and dry. Cool in the tins for 5 minutes, loosen each muffin by running a knife around the edge, and tip out onto a rack to cool completely.
Makes 12 muffins. EACH 3 oz. serving is 170 calories with 3.9 grams fat.
NOTES : Cook's Notes: Small jars of pure squash or sweet potato puree can often be found in the baby food section of the supermarket. I suggest substituting orange or another juice if you do not have pineapple juice and the same can be done with the type of preserves.
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