Whole Wheat Puixipkin Muffins Recipe
Ingredients
| Nonstick cooking spray | ||
| All purpose flour | 1 Cup (16 tbs) | |
| Whole wheat flour | 3/4 Cup (16 tbs) | |
| Sugar | 3 Tablespoon | |
| Baking powder | 2 Teaspoon | |
| Pumpkin pie spice | 1 Teaspoon | |
| Baking soda | 1/4 Teaspoon | |
| Salt | 1/8 Teaspoon | |
| Egg | 1 , beaten | |
| 3/4 cup fat-free milk | ||
| Butter margarine | 2 Tablespoon, melted | |
| Canned pumpkin | 1/2 Cup (16 tbs) | |
Directions
Lightly coat twelve 2 1/2-inch muffin cups with cooking spray; set aside.
In a large bowl stir together all-purpose flour, whole wheat flour, sugar, baking powder, pumpkin pie spice, baking soda, and salt.
Make a well in the center of flour mixture.
In a small bowl combine egg, milk, and margarine; stir in pumpkin.
Add all at once to flour mixture.
Stir just until moistened (batter should be lumpy).Spoon the batter into the prepared muffin cups, filling each about two- thirds full.
Bake in a 375° oven for 15 to 18 minutes or until a wooden toothpick inserted in centers comes out clean.
Cool in pan on a wire rack for 5 minutes.
Remove from muffin cups.
In a large bowl stir together all-purpose flour, whole wheat flour, sugar, baking powder, pumpkin pie spice, baking soda, and salt.
Make a well in the center of flour mixture.
In a small bowl combine egg, milk, and margarine; stir in pumpkin.
Add all at once to flour mixture.
Stir just until moistened (batter should be lumpy).Spoon the batter into the prepared muffin cups, filling each about two- thirds full.
Bake in a 375° oven for 15 to 18 minutes or until a wooden toothpick inserted in centers comes out clean.
Cool in pan on a wire rack for 5 minutes.
Remove from muffin cups.
Chef
