Pumpkin Muffins - 22g Carbs, 2g Fiber

The secret to these enticing muffins is a combination of moist, rich

pumpkin and flavorful buckwheat.

Tip: Though buckwheat is often thought of as a cereal, it actually is

made from the seeds of the buckwheat herb.

Makes: 12 muffins

Prep: 20 minutes

Bake: 15 minutes

Nonstick spray coating

1 1/3 cups all-purpose flour

3/4 cup buckwheat flour

1/4 cup sugar PLUS 2 packets heat-stable sugar substitute OR 1/3 cup sugar

1-1/2 tsp baking powder

1 tsp ground cinnamon

1/2 tsp baking soda

1/2 tsp salt

2 slightly beaten eggs

1 cup canned pumpkin

1/2 cup fat-free milk

2 Tbsp cooking oil

1/2 tsp finely shredded orange peel

1/4 cup orange juice

1. Spray twelve 2-1/2-inch muffin cups with nonstick coating; set pan

aside.

2. In a medium bowl combine the all-purpose flour, buckwheat flour,

sugar plus sugar substitute or the sugar, baking powder, cinnamon,

baking soda, and salt. Make a well in the center of flour mixture;

set aside.

3. In another bowl combine the eggs, pumpkin, milk, oil, orange peel,

and orange juice. Add the egg mixture all at once to the flour mixture. Stir just until moistened (batter should be lumpy).

4. Spoon batter into the prepared muffin cups, dividing the batter

evenly. Bake in a 400 degree F oven for 15 to 20 minutes or until

the muffins are light brown. Cool in muffin cups on a wire rack for

5 minutes. Remove from muffin cups; serve warm. Makes 12 muffins.

Note: Using the 1/3 cup sugar option: 141 calories and 24 g carbohydrate.

Servings Per Recipe 12 muffins

Nutrition per Serving:

134 Calories, 4g Total Fat, 1g Saturated Fat, 36mg Cholesterol,

204mg Sodium, 22g Carbs, 2g Fiber, 4g Protein,

Vitamin C (DV%) 6, Calcium (DV%) 6, Iron (DV%) 9,

Exchanges: 1 1/2 Starch, 1/2 Fat

Percent Daily Values are based on a 2,000 calorie diet

From: www.diabeticlivingonline.com

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