These muffins are not very sweet and are delicious warm out of the oven. I use pumpkin puree from Halloween Jack-O-Lanterns and organic rye berries that are kept in the freezer until needed to be milled.
Preheat oven at 400 degrees. Prepare muffin tin with paper liners. Combine wet ingredients (eggs, oil, pumpkin puree) with sugar substitute in one bowl. Combine dry ingredients (rye flour, baking powder, baking soda, spices and salt) in another bowl. Pour together into one bowl and fold together gently. Don't over mix. Fold in cranberries and pecans. Pour into muffin tin and bake for 20 minutes or golden brown.
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Serving Size: 1 Serving (46g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 134 | ||
Calories from Fat: 64 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.2g | 10 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 4.5g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 31mg | 10 % | |
Sodium 201.4mg | 7 % | |
Potassium 84.5mg | 2 % | |
Total Carbohydrate 16.4g | 5 % | |
Dietary Fiber 3.6g | 14 % | |
Sugars, other 12.8g | ||
Protein 2.4g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 134
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