PUMPKIN WILD RICE MUFFINS

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PUMPKIN WILD RICE MUFFINS image

Categories     Rice     Bake     Low Cal     High Fiber     Low/No Sugar

Yield 8 muffins

Number Of Ingredients 14

3/4 cup canned pumpkin
1/2 cup skim milk
1/4c. Eggbeaters
3/4c. wheat flour
1 -1/4c. flour
1/4 cup sugar substitute
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1 cup cooked Wild Rice
-- TOPPING (Combine in small bowl)
1/2 cup Old-Fashioned Oats
1/2 cup brown sugar(or substitute)
1/4 c. canola oil

Steps:

  • Preheat oven to 425ºF. In a large mixing bowl, combine pumpkin, milk and egg with a fork. Set aside. In a separate bowl, combine baking mix, sugar, nutmeg, cinnamon and ginger. Stir in pumpkin mixture until batter is moistened (batter will be stiff). Fold in wild rice. Spoon into 8 well greased muffin cups and sprinkle with topping. Bake 15 minutes or until golden brown. Serve warm or a room temperature.

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