Apple-Pumpkin Muffins
Applesauce and pumpkin make these muffins moist, low-fat, healthful and delicious. Serve them for Thanksgiving or Christmas breakfast or brunch, or for a lunchbox treat.
Source: Diabetic Living Magazine
Gallery
Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
Tips: You can substitute 2 eggs, lightly beaten, for 1/2 cup egg substitute.
To make 3/4 cup sour milk, place 2 1/4 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 3/4 cup total liquid; stir. Let mixture stand for 5 minutes before using.
Nutrition Facts
Serving Size:
1 muffin Per Serving:
127 calories; protein 4.2g; carbohydrates 21.6g; dietary fiber 1.9g; sugars 6.8g; fat 2.9g; saturated fat 0.5g; cholesterol 0.6mg; vitamin a iu 3311.4IU; vitamin c 1.3mg; folate 46.7mcg; calcium 46.8mg; iron 1.5mg; magnesium 24.2mg; potassium 151.9mg; sodium 192mg.
Exchanges:
1 Starch, 1/2 Other Carb, 1/2 Fat