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Cornmeal Pumpkin Muffins

Yummy muffins!
I think I'm a carb addict...

1/2 cup cooked, mashed fresh or canned pumpkin
2 eggs
1/4 cup plain nonfat yogurt
1/3 cup canola oil or melted butter
1 1/4 cup yellow cornmeal
3/4 cup whole wheat pastry flour
1/3 cup granulated natural sweetener
2 teaspoon baking powder
1/2 teaspoon salt

Preheat oven to 400. Lightly oil or spray 12 muffin tins.
In a large bowl, combine pumpkin, eggs, yogurt, water, and oil or butter. In a separate bowl, combine all of the remaining dry ingredients. Add this to the liquid ingredients stirring just to combine. (Do not over-stir or beat). Spoon the batter into the prepared muffin tins and bake for 20 to 25 minutes.
Makes 12 muffins.

Note: These are not overly sweet muffins and will go well with a meal or alone. Any hearty winter squash such as butternut, acorn, or kabocha can be used in place of pumpkin, as can yams or sweet potatoes. If using a very sweet squash or sweet potato, cut the sweetener back to just 3 to 4 tablespoons.