A whole orange pulverized in the food processor gives these nutrient-rich date-pumpkin muffins a wonderful intense flavor.
1 dozen muffins
Active Time: 30 minutes |
Total Time: 1 1/4 hours (including cooling time)
1 cup whole-wheat flour
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 large seedless orange, scrubbed and cut into 8 sections (peel left on)
1 large egg
1 large egg white
2/3 cup canned unseasoned pumpkin puree
1/2 cup packed light brown sugar or 1/4 cup Splenda Sugar Blend for Baking (see Tip)
1/4 cup honey
3 tablespoons canola oil
3/4 cup chopped pitted dates
3 tablespoons chopped walnuts or pecans
Preheat oven to 400°F. Coat 12 standard 2 1/2-inch muffin cups with cooking spray.
Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt and cinnamon in a large bowl.
Puree orange sections in a food processor. Add egg, egg white, pumpkin, sugar (or Splenda), honey and oil; process until mixed. Make a well in the center of the dry ingredients; add the wet ingredients and dates, and stir with a rubber spatula until just combined. Scoop the batter into the prepared pan and sprinkle with nuts.
Bake the muffins until the tops spring back when touched lightly, 18 to 20 minutes. Let cool in the pan for 5 minutes. Loosen the edges and turn the muffins out onto a wire rack to cool slightly before serving.
Per serving :
6 g Fat;
1 g Sat;
3 g Mono;
16 mg Cholesterol;
42 g Carbohydrates;
5 g Protein;
3 g Fiber;
283 mg Sodium;
207 mg Potassium
3 Carbohydrate Serving
Exchanges: 3 starch, 1 fat
Nutrition Note: Per muffin with Splenda: 2 1/2 Carbohydrate Servings, 209 calories, 36 g carbohydrate
Tips & Notes
Make Ahead Tip: Equipment: Muffin tin with 12 (1/2-cup) cups
Tip: In the EatingWell Test Kitchen, sucralose is the only alternative sweetener we test with when we feel the option is appropriate. For nonbaking recipes, we use Splenda Granular (boxed, not in a packet). For baking, we use Splenda Sugar Blend for Baking, a mix of sugar and sucralose. It can be substituted in recipes (1/2 cup of the blend for each 1 cup of sugar) to reduce sugar calories by half while maintaining some of the baking properties of sugar. If you make a similar blend with half sugar and half Splenda Granular, substitute this homemade mixture cup for cup.