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Muffins: 1/2 cup canned pumpkin 1/2 cup skim milk 1 egg 2 cups reduced-fat biscuit/baking mix 1/4 cup sugar 1/2 tsp. ground nutmeg 1/2 tsp. ground cinnamon 1/2 tsp. ground ginger In bowl, combine pumpkin, milk and egg with a fork. Combine the next five ingredients; add to pumpkin mixture and stir just until moistened. Coat muffin cups with cooking spray or use paper liners. Fill cups two-thirds full. Streusel Topping: 1 Tbsp. reduced-fat biscuit/baking mix 2 Tbsp. sugar 1/4 tsp. ground cinnamon 2 tsp. margarine, softened Combine streusel ingredients; sprinkle over muffins. Bake at 400 degreesF for 15 minutes or until golden brown. Serve warm. Makes 12 muffins. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |