Pumpkin Oat Muffins - Mcdougall Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Unbleached Flour, Sifted
2 tsp: Baking Powder,
1 tsp: Pumpkin Pie Spice,
1/4 tsp: Baking Soda,
1/2 tsp: Salt,
3/4 cup: Canned, Mashed, Pumpkin
1/2 cup: Brown Sugar, Packed
1/4 cup: Egg Substitute OR Ener-G equivalent to 1 egg,
1/4 cup: Lite Soy Milk,
1 cup: Quick-cooking Oats,
1/4 cup: Apple Juice,
1/2 cup: Raisins,
Crumb Topping,
Directions:
Sift together flour, baking powder, pumpkin pie spice, baking soda and
salt; set aside. Combine pumpkin, brown sugar, egg substitute ,soy
milk, apple juice, oats and raisins in bowl; blend well. Add dry
ingredients all at once, stirring just enough to moisten. Spoon
batter into 3-inch muffin-pan cups, sprayed with a non stick spray,
filling 2/3rds full. Spread topping on each muffin. Bake in 400
degree F. oven 18 to 20 minutes or until golden brown. TOPPING:
Combine 1/2 c brown sugar (packed), 1 T unbleached flour, 1/4 t
pumpkin pie spice and 1 T mashed pumkin in bowl. Mix until smooth.
Source from luhu.jp
salt; set aside. Combine pumpkin, brown sugar, egg substitute ,soy
milk, apple juice, oats and raisins in bowl; blend well. Add dry
ingredients all at once, stirring just enough to moisten. Spoon
batter into 3-inch muffin-pan cups, sprayed with a non stick spray,
filling 2/3rds full. Spread topping on each muffin. Bake in 400
degree F. oven 18 to 20 minutes or until golden brown. TOPPING:
Combine 1/2 c brown sugar (packed), 1 T unbleached flour, 1/4 t
pumpkin pie spice and 1 T mashed pumkin in bowl. Mix until smooth.
Source from luhu.jp