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| General Category : Breads (Loaves, Buns, Rolls) |
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| Food Group : Eggs, Grains, Fruits, Cheese/Other Dairy |
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| Preparation Method : Bake |
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| Prunes and pumpkin combine in this harvest inspired muffin to create a delicious and healthy snack with good-for-you beta carotene and fibre. |
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Ingredients
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1/2 cup (125 mL) pitted prunes |
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1/2 cup (125 mL) vegetable oil |
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3/4 cup (175 mL) lightly packed brown sugar |
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1 egg |
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1 cup (250 mL) puréed pumpkin |
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3/4 cup (175 mL) milk |
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1 cup (250 mL) each whole wheat and all-purpose flour |
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2 tsp (10 mL) baking powder |
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1 tsp (5 mL) ground ginger |
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1 tsp (5 mL) baking soda |
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3/4 tsp (4 mL) salt |
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1/2 tsp (2 mL( each cinnamon and nutmeg |
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1/4 tsp (1 mL) cloves |
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Preparation
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Preheat oven to 400°F (200°C).
Line muffin pan with paper cups or spray with non-stick spray.
Chop prunes finely, set aside.
Blend oil with brown sugar in a bowl. Whisk in egg until smooth. Blend in pumpkin and milk. Reserve.
Combine flours, baking powder, ginger, baking soda, salt, cinnamon, nutmeg and cloves in a large bowl. Stir until well combined and make a well in the dry ingredients. Pour in the milk mixture and stir until just blended.
Fill each muffin cup half full with batter. Sprinkle prunes evenly over batter; spoon remaining batter over prunes.
Bake for 20 minutes or until muffins spring back when lightly touched with your fingertip.
Makes 12 muffins.
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More Information
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| Tip: Look for canned pure 100 per cent pumpkin, not pumpkin pie filling. Freeze leftover canned pumpkin for making soup or more muffins. |
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Nutritional information
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| Per Serving (1 muffin): 259 cal, 4 g protein, 10 g fat, 40 g carb, 3 g fibre, 325 mg sodium. Excellent source vit A. Contains moderate amount dietary fibre. |
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