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Breakfast Pumpkin Muffins

 
Breakfast Pumpkin Muffins
18

Pumpkin Muffins recipe

Yield

12

servings

Prep

10

min

Cook

20

min

Ready

30

min

Low Fat, Low in Saturated Fat, Trans-fat Free
 

Ingredients

1 cup unbleached all-purpose flour
sifted
2 teaspoons baking powder
¼ teaspoon salt
¼ teaspoon cinnamon
ground
*
¼ cup vegetable shortening
*
cup sugar
1 large eggs
½ cup canne pumpkin purée
mashed
2 tablespoons milk

Directions

Sift together flour, baking powder, salt and cinnamon; set aside.

Cream together shortening and sugar in mixing bowl until ight and fluffy, using electric mixer at medium speed.

Beat in egg.

Combine pumpkin and milk in small bowl.

Add dry ingredients alternately with pumpkin mixture to creamed mixture, stirring well after each addition.

Spoon batter into paper-lined 2½-inch muffin-pan cups, filling 2/3rds full.

Bake in 350℉ (180℃) F oven 20 minutes or until golden brown.

Serve hot with butter and homemade jam.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 39g (1.4 oz)
Amount per Serving
Calories 2756% of calories from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 53mg 18%
Sodium 171mg 7%
Total Carbohydrate 20g 20%
Dietary Fiber 2g 7%
Sugars g
Protein 11g
Vitamin A 97% Vitamin C 2%
Calcium 7% Iron 12%
* based on a 2,000 calorie diet How is this calculated?

 

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