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Reviews Date product posted
Fri December 28, 2007
Recommended By Average Price Average Rating
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Description: Pumpkin muffins that melt in your mouth! These are very light and fluffy...you won't be disappointed. Hubby's eyes got VERY big at his first bite.
Ingredients: 1/4 cup butter-softened
2/3 cup fresh or canned pumpkin
1/4 cup half and half
1/4 cup water
2 eggs
1 1/2 tsp orange zest
1/2 cup Xylitol
2 TBSP Splenda
2 TBSP Brown Sugar Twin
1 1/4 cups Carbalose
1/4 cup Wheat Protein Isolate 5000
2 TBSP Almond Flour
1/2 tsp Not/Sugar
2 tsp Baking Powder
1 tsp Baking Soda
1 1/2 tsp Ground Cinnamon
1/2 tsp Ground Cloves
1/4 tsp Ground Nutmeg
1/4 tsp Ground Allspice
1/4 cup Chopped Walnuts
How To Prepare: Pre-heat oven to 350º.

Spray 12-muffin pan with Pam or other non-stick cooking spray and set aside.

In large mixing bowl, mix together first six ingredients until well-blended.
Stir in Sweeteners.
Measure out and stir together remaining dry ingredients and stir into wet mixture just until well blended.

Spoon evenly into 12-muffin pan.
Bake at 350º for 15 to 18 minutes.
Remove from oven and let cool in pan about 10 minutes before removing to a wire rack to finish cooling.
Number of Servings: 12
Carbs per serving - include all nutritional information if known: Each Muffin: 99.54 Calories, 4 g Fiber, 10.89 Carbs, 5.62 g Protein
Preparation Time: 12 Minutes + 12 - 15 Minutes Baking Time
Effort (Easy, Average, Difficult): Easy
Junior LCF Member
Posts: 50
Registered: November 2007
Location: Washington State

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