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Food, Diet and Recipes
Recipes
Fruit Sweet And Sugar Free - Spicy Pumpkin Muffins - Cakes, Pancakes and Pies
Fruit Sweet And Sugar Free - Spicy Pumpkin Muffins
Serves:
12
Cakes, Pancakes and Pies
0 ratings
from
Diabetes Cookbook
by
Shanta Panesar
Ingredients
To make Fruit Sweet And Sugar Free - Spicy Pumpkin Muffins, you'll need:
FRUIT AND NUTS
1
1/2 cup Pecans
3/4 cup Raisins WET INGREDIENTS
3 cup Canned pumpkin (29oz can)
10 tbsp Fruit sweetener
1/2 cup Oil
3/4 cup Raisin water DRY INGREDIENTS
3
1/4 cup Brown rice flour
2 tbsp Cinnamon
1 tsp Nutmeg
3/4 tsp Cloves
3/4 tsp Allspice
3
1/2 tsp Baking poweder
3/4 tsp Baking soda
1 tsp Salt
Method
Preheat the oven to 375 degrees
Lightly spray a regular size muffin tin with lecithin spray
Toast the walnuts for 7-10 minutes in the oven stirring occasionally
Allow the nuts to cool and coarsely chop them with a knife or with a pulsing action in a food processor
Bring 1-1/2 cups water to a boil in a small pan
Add the raisins
When the water returns to a boil turn off the heat
Let the raisins plump for at least 10 mintes
Drain the raisins saving the raisin water
If necessary add water to equal 3/4 cup
Combine the wet ingredients in a medium size bowl
Sift together the dry ingredients into a large bowl
Make a well in the center and stir in the wet mix
When half mixed fold in the toasted pecans and plumped raisins
Do not over mix batter should remain lumpy
Use a rounded #12 scoop (1/2 cup) to place the batter into the prepared muffin tin
Bake the muffins on the middle shelf of the preheated oven for 30 minutes
Turn the muffins once if necessary for the muffins to brown evenly
Turn off the heat and leave the muffins in the oven with the door closed for another 15 minutes
Let the muffins cool in the tin for five minutes before removing them to a wire rack to cool completely.
Nutritional Facts (Per Serving)
No nutritional facts available.
Comments
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