Apple & Pumpkin Muffins

Diabetic

Type of Dish Dessert

Ingredients

  • 140 g (1 ¼ cup) all-purpose flour
  • 50 g (½ cup) whole wheat flour
  • 45 g (3 Tbsp) toasted wheat germ
  • 5 g (1tsp) allspice
  • 8 g (1½ tsp) baking powder
  • 3 g (½ tsp) salt
  • 2 g (¼ tsp) baking soda
  • 2 eggs (slightly beaten)
  • 100 g (1 cup) chopped pumpkin (cooked)
  • 150 g (¾ cup) sour cream
  • 150 g (1/3 cup) unsweetened applesauce
  • 50 g (¼ cup) packed brown sugar
  • 30 ml (2 Tbsp) vegetable oil

Preparation

  1. Preheat oven to 180°C (350°F). Brush twelve 2-1/2-inch muffin cups with vegetable oil and set aside. In a large bowl, stir together all-purpose flour, whole wheat flour, wheat germ, allspice, baking powder, salt, and baking soda; set aside.
  2. In a medium bowl, combine egg, pumpkin, sour cream, applesauce, brown sugar, and vegetable oil. Add pumpkin mixture all at once to flour mixture. Mix together until combined.
  3. Divide batter evenly among prepared muffin cups, filling each about two-thirds full. Bake for about 20 to 25 minutes. When a toothpick inserted into the center comes out clean they will be ready.
  4. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. Serve warm.

Further Information

Yield 4

Preparation Time is approxmiately 25 minutes.

Cooking Time is approxmiately 25 minutes.

Rating:
85
4 votes
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