Ginger Pumpkin Date Muffins - MSNewsNow.com - Jackson, MS

Jackson Heart Clinic

Ginger Pumpkin Date Muffins

  • 1/3 c. whole wheat flour
  • 2/3 c. all-purpose flour
  • 1 tsp. baking powder
  • 3/4 tsp. pumpkin pie spice
  • 1 1/4 tsp. dried ginger (or 1 Tbsp. finely grated fresh ginger)
  • 1/2 tsp. salt
  • 1 c. All-Bran (not All-Bran Extra Fiber)
  • 2/3 c. chopped dates
  • 3/4 c. chopped walnuts
  • 3/4 c. fat-free milk
  • 1 1/4 c. canned pumpkin
  • 1/3 c. brown sugar
  • 1 Tbsp. acceptable margarine, melted (can use Take Control or Benecol, if desired)
  • 1 Tbsp. canola oil
  • 1/4 c. egg substitute

Directions:

Preheat oven to 400 degrees.  Combine flour, baking soda, baking powder, pumpkin pie spice, dried ginger (for fresh ginger, add with wet ingredients), and salt in a bowl.  Stir in cereal, dates, and nuts.  Combine milk, pumpkin, brown sugar, margarine, oil, egg substitute, and fresh ginger, if using.  Stir in dry ingredients until just combined.  Do not over mix.  Lightly grease a 12-cup muffin pan with cooking spray.  Spoon batter evenly into pan.  Bake 17 to 20 minutes, or until a toothpick inserted into center of muffin comes out clean.  Cool 5 minutes before serving.  Yield:  12 muffins.  Serve size:  1 muffin.

Per Serving:

  • Calories 121
  • Fat 4g
  • Sat Fat 0g
  • Cholesterol 0mg
  • Protein 4g
  • Fiber 3g
  • Sodium 140mg
  • Sugar 9g

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