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Honey-Wheat Pumpkin Muffins

 
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17

Honey-Wheat Pumpkin Muffins recipe

Yield

18

servings

Prep

15

min

Cook

15

min

Ready

30

min

Low Cholesterol, Trans-fat Free, Low Sodium
 

Ingredients

1 cup canne pumpkin purée
1 cup milk
¼ cup butter
melted
¼ cup honey
1 each eggs
slightly beaten
1 cup whole-wheat flour
1 cup all-purpose flour
½ cup sugar
¼ teaspoon salt
½ cup walnuts
chopped, optional

Directions

Preheat oven to 400℉ (200℃).

Combine pumpkin, milk, butter, honey, and egg mixing well.

Combine flours, sugar, baking powder, salt an nuts then add to pumpkin mix until just moistened.

Spoon into greased medium sized muffin pans, filling each cup half full and bake 15 min.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 60g (2.1 oz)
Amount per Serving
Calories 14234% of calories from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 18mg 6%
Sodium 61mg 3%
Total Carbohydrate 7g 7%
Dietary Fiber 2g 7%
Sugars g
Protein 7g
Vitamin A 45% Vitamin C 1%
Calcium 3% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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