© Karen Hoar | Dreamstime.com
Living in Half Moon Bay, we enjoy a healthy lifestyle. This is a really healthy pumpkin muffin recipe for anyone with wonderful ingredients including buckwheat flour. The recipe can be made without sugar, making it a recipe that diabetics can enjoy.
1 1/2 cups all-purpose flour
3/4 cup buckwheat flour
3/4 cup sugar plus 2 packets heat-stable sugar substitute or 1/3 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
2 slightly beaten eggs
1 cup canned pumpkin
1/2 cup fat-free milk
2 tablespoons cooking oil
1/2 teaspoon finely shredded orange peel
1/4 cup orange juice
Spray twelve 2 1/2-inch muffin cups with nonstick coating; set pan aside. IN a medium bowl combine the all-purpose flour, buckwheat flour, sugar plus sugar substitute or the sugar, baking powder, cinnamon, baking soda and salt. Make a well in the center of flour mixture; set aside.
In another bowl combine the eggs, pumpkin, milk, oil, orange peel and orange juice. Add the egg mixture all at once to the flour mixture. Stir just until moistened (batter should be lumpy).
Spoon batter into the prepared muffin cups, dividing the batter evenly. Bake in a 400 F. oven for 15 to 20 minutes or until the muffins are light brown. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm. Makes 12 muffins.
From Better Homes and Gardens Diabetic Cookbook
Meredith Books, Des Moines, Iowa 1999