* Exported from MasterCook *
Muffins, Ginger Spice
Recipe By :Annice Dino
Serving Size : 12 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls
Posted
Amount Measure Ingredient -- Preparation Method
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1 1/2 cups flour
2 teaspoons pumpkin pie spice
1 teaspoon ground ginger
1 teaspoon bakng soda
1/4 teaspoon salt
1/2 cup packed brown sugar
1 cup pureed butternut squash
3 tablespoons canola oil
1/3 cup fat free yogurt -- can use sour cream instead
3 tablespoons molasses
1 large egg
Frosting:
3 osz cream cheese
1/2 teaspoon vanilla
3 tablespoons powdered sugar
Preheat oven to 350F
Line muffin pan with liners or spray with cooling oil.
Whisk flour, pumpkin pie spice, ginger, baking soda and salt.
In another bowl, combine sugar, squash puree, oil yogurt, molasses and egg.
Mix 1 to 2 min.
Pour liquid into dry ingriedients; mix.
Pour into muffin pan 2/3 full.
Bake for 20-25 min.
Yield: 12 servings
NOTE: One med squash will double the recipe
Weight Watcher's Points: 3 per muffin (not including frosting)
Source:
"Faith Hope & Love, Heartfelt Recipes For A Cause"
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Per Serving (excluding unknown items): 353 Calories; 24g Fat (61.1%
calories from fat); 7g Protein; 28g Carbohydrate; 1g Dietary Fiber;
81mg Cholesterol; 228mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean
Meat; 4 1/2 Fat; 1 Other Carbohydrates.