Bon Appetit November 2002
Preheat oven to 375 degrees F. Grease 15 standard muffin tins. Whisk dry ingredients. Mix in half of the pumpkin seeds and walnuts. Whisk pumpkin, milk, eggs, melted butter and ginger in a med bowl. Add to dry ingredients and stir until just incorporated (do not overmix).
Spoon 1/4 cup batter into each cup. Sprinkle remaining pumpkin seeds and walnuts over top. Bake until muffins are golden and tester inserted into centre comes out clean, about 25 minutes. Turn muffins onto rack and cool.
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Serving Size: 1 Serving (79g) | ||
Recipe Makes: 15 Servings | ||
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Calories: 237 | ||
Calories from Fat: 76 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.4g | 11 % | |
Saturated Fat 3.5g | 18 % | |
Monounsaturated Fat 2.3g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 37.4mg | 11 % | |
Sodium 60.5mg | 2 % | |
Potassium 124.6mg | 3 % | |
Total Carbohydrate 38.2g | 11 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 35.2g | ||
Protein 4.2g | 6 % | |
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: 237
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