It’s Beginning to Look Like Fall … Pumpkins and All!

I have to admit that I am sort of a “pumpkin” junkie.  Pumpkin Spice coffee, pumpkin ice cream, pumpkin oatmeal, anything with pumpkin is on my shelves at this time of year.  It’s too bad that we only enjoy pumpkin in the fall; it’s good all year long.  I came across this recipe for Pumpkin Spice Muffins and felt the time was right to give them a bake.

Pumpkin Spice Muffins

There is a lovely texture to these muffins and they are not to sweet.  I use the Sugar Blend for Brown Sugar to cut down on the sugar content and I omitted the salt.  The chopped pecans add a slight nutty flavor to compliment the muffins.  Serve warm with a bit of cream cheese and you’re ready for Fall.  Now where is my pumpkin spice coffee??  See ya around the hay bales this Fall ~ Barbara

Pumpkin-Spice Muffins

Ingredients
2 cups all-purpose flour
3/4 cup packed light-brown sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground allspice
3 tablespoons unsalted butter, cut into pieces and chilled
1/4 cup egg substitute (or 2 eggs)
3/4 cup plus 2 tablespoons canned solid-pack pumpkin puree (not pie filling)
2/3 cup skim milk
1 teaspoon vanilla
2 tablespoons chopped pecans

Directions
Preheat oven to 375 degrees. Coat 12 standard-size muffin pan cups with nonstick cooking spray or line with paper liners.  Mix flour, brown sugar, baking powder, cinnamon, ginger, salt and allspice in large bowl.  With pastry blender, cut in butter until mixture resembles fine crumbs.

Beat together egg substitute, pumpkin, milk, and vanilla in small bowl until blended.  Stir egg mixture into flour mixture just until blended.  Spoon batter into muffin cups, dividing equally.  Sprinkle pecans over the tops.  Bake at 375 degrees for 20-25 minutes or until golden and a wooden pick inserted in the centers comes out clean.  Remove muffins from the pan to a wire rack.  Let cool slightly.  Serve warm.

Makes 12 muffins.

Per Muffin:  161 calories, 4 g fat, 250 mg sodium, 4 g protein, 27 g carb, 8 mg cholesterol

 

 

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Combine Two Favorites, Lemon and Zucchini, For A Tasty Tea Bread

One of my favorite flavors for baking is lemon, either lemon zest or lemon juice … or both!  And this tea bread combines both, zest and juice, along with shredded zucchini for a light and easy to make tea bread. To cut down on the sugar, I used Splenda for Baking and I also used a little less oil than was called for in the recipe.  Even though my dough seemed a bit thick, it baked up in 45 minutes to a beautiful golden brown on the outside and a light and airy dough on the inside.  Be sure to watch your oven around the 45 minute mark so as not to overbake.  The recipe calls for a bread pan, but I just used a 9×5 loaf pan and it worked just fine. I also omitted the glaze on top, but that’s up to you.  This will be the perfect bread paired with my ham and cheese egg casserole.

Thanks to Lemon Tree Dwelling for the recipe, click here to download recipe: Lemon Zucchini Bread

Check out Lemon Tree Dwelling for more recipes, click here:  http://www.lemontreedwelling.com/

Need to find me? I’ll be in the kitchen ~ Barbara

Need an idea for Breakfast? Try these Mini Ham ‘n’ Cheese Frittatas and Chocolate Delight Banana Muffins

Breakfast has to be my favorite meal of the day. It just gets my day going, especially after a couple of cups of coffee.  I’m always searching for new and simple ideas to add variety to my meals. This delightful combination of mini frittatas and muffins fits the bill for easy breakfast eats.  If you don’t want to bake early in the morning, make these the day before and then warm them up and serve with fresh fruit and coffee.  Both of these recipes are perfect if you are baking for a diabetic; food exchanges are included.

Chocolate Delight Banana Muffins (left) and Mini Ham ‘n’ Cheese Frittatas (right)

The muffins are made with reduced fat-biscuit baking mix, Splenda and a touch of sour cream, along with bananas, cocoa powder, chocolate chips and walnuts.  Light and moist, these are just perfect hot out of the oven.  For the frittatas, I made the recipe exactly as stated except I used about one tablespoon dried onions instead of the chives.  I only used the chives as a garnish.  A great combination of flavors all wrapped up in a small bundle.  Next time I may substitute turkey sausage and use fat-free mozzarella cheese for a different flavor combination.

Thanks to Taste of Home for the frittata recipe.  Click here for recipe:  Mini Ham ‘n’ Cheese Frittatas

Click here for recipe:  Chocolate Delight Banana Muffins

Both of these recipes are definite keepers.  I hope you give them a try and add them to your cookbook.  See ya around the kitchen ~ Barbara