3/4 c. all-purpose flour
3/4 c. whole wheat flour
1 c. stone ground corn meal
1/3 c. brown sugar
4 tsp. baking powder
1/2 c. low cholesterol egg substitute
1 1/4 c. pumpkin puree, fresh or canned (or yams)
1/3 c. non-fat milk
1/4 c. vegetable oil
Preheat oven to 375 F. Spray 12 muffin cups with non-stick spray. Combine flours, cornmeal, sugar and baking powder in large bowl. Beat egg substitute, pumpkin, milk and vegetable oil in medium bowl until combined. Add to flour mixture; mix thoroughly. Spoon batter 2/3 full into muffin cups. Bake for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Serve warm.
Nutrition Facts Per Serving:
Calories 190; Fat 5g; Saturated Fat 0.5g; Carbohydrate 32g; Fiber 3g; Protein 4g; Sodium 310 mg
Connie Crawley, MS RD LD
Tip of the Day
Get more calcium! Calcium helps to strengthen bones and teeth. Did you know it’s found in more than just dairy foods? Get calcium from some leafy greens, canned fish, and soybeans!