Try this Pumpkin and Honey Muffins recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 350F, prepare pans. Blend the margarine, sugar & honey. Beat in the eggs, yoghurt, pumpkin & rind. Fold in the flour until just combined. Spoon into pans & place a little of the topping on each muffin, press down very slightly. Bake for 20-25 mins taking care not to scorch the topping. Makes 12. This recipe is suitable for cholesterol free cooking - omit egg yolks, use fat-free yoghurt, use vegetable oil in place of margarine. NOTE: To make 1-1/2 cups puree, cook a little less than a pound of pumpkin in 1/3 cup of water, either mash, sieve or put in a blender to puree. Variations: Pumpkin, Honey & Rosemary: Add 2-3 Tbsp of chopped fresh rosemary to the wet mix. Do not use the topping. REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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Serving Size: 1 Serving (117g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 384 | ||
Calories from Fat: 220 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.5g | 33 % | |
Saturated Fat 4.8g | 24 % | |
Monounsaturated Fat 11.6g | ||
Polyunsanturated Fat 6.7g | ||
Cholesterol 176.7mg | 54 % | |
Sodium 262.4mg | 9 % | |
Potassium 101.1mg | 3 % | |
Total Carbohydrate 37.2g | 11 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 36.8g | ||
Protein 6.2g | 9 % | |
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: 384
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