Gluten Free Pumpkin Soy Muffins
If you have left over pumpkin from any pancakes you made, this is a great recipe to use it up.
Preheat oven to 350 F. Baking time is 20 minutes.
Spray muffin tins with non-stick spray.
Egg, fresh, 2 large
Olive Oil, 1/3 cup
Pumpkin, canned, without salt, 1/2 Can
*Splenda Brown Sugar Blend 1/2 cup
Vanilla Extract, 1 tsp
Cinnamon, ground, 1 tsp
*Soy milk, Soy Milk, Natural,1/3 cup
Nutmeg, ground, 1 tsp
Ginger, ground, 1 tsp
Soy Flour, 1 cup
2/3 C Brown Rice Baking Mix
Baking Powder, 1 tsp
Salt, 1/2 tsp
Raisins, 1/2 cup (optional)
Preheat oven to 350. Spray muffin pans w/ non stick spray. Beat eggs about 2 minutes. Add the oil, pumpkin puree, soy milk and beat well. Add the brown sugar Splenda, vanilla and spices.
Mix dry ingredients together. Add to pumpkin mix just to blend. Add raisins if you opt to.
Bake about 20 min. or until firm to touch.
Nutrition: Approx: 184 cal. 7.2 g fat. 35 g cholesterol. 23 g carbs. 11 sugar. 6 g protein.
