don’t know about you folks, but fall is probably my favorite season of the year, and here in the Low Country signs of it are evident everywhere! The autumn shades of nature are appearing and the availability of fall produce give way to the many ideas of enjoying the bountiful harvest in more ways than one! Just a slight dip in temperature makes me want to spend more time in the kitchen and try out some new recipes. So here’s one that not only tastes great, but is healthier too! It’s made with a sugar substitute, and uses unsweetened applesauce in place of the traditional oil. You can also add chopped pecans or raisins if desired.
Enjoy Y’all! ............................................Lulabelle
Lulabelle’s Harvest Pumpkin Muffins
1⁄2 cup egg substitute (or 2 eggs)
1 cup cooked (or canned) pumpkin
1⁄2 cup unsweetened applesauce
Sugar substitute equivalent to 1 1⁄2 cups sugar
1⁄2 cup sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1⁄2 teaspoon salt
1 1⁄2 cups all purpose flour
1 cup whole wheat flour
2 cups chopped fresh apples
Combine egg substitute, pumpkin, and applesauce in large mixing bowl.
Combine all dry ingredients in another bowl, stir to blend well.
Add chopped apples to the dry ingredients; stir gently to coat the apples. Slowly stir the wet ingredients into the dry ingredient/apple mixture. Spoon into muffin pans sprayed with Pam. Bake in a preheated 350 oven for 20 minutes. Yield 24 muffins
Options: You can also add 1⁄2 chopped pecans or raisins if desired
Lulabelle’s Tip of the Month
When baking any cakes or muffins with apples, blueberries, or Raisins, gently toss the fruit in a small bowl with a little flour to coat them, before adding them to your batter. It will keep the fruit or berries from sinking to the bottom of your cake or muffins when cooking! -Lulabelle
|
|