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Pumpkin-Rye Muffins

Contributed by: Marilyn Gioannini

  • 1 cup Pumpkin Puree
  • 2 tsp Baking Powder
  • 1-1/2 tsp ground Cinnamon, Saigon (Premium)
  • 1/2 tsp Ginger Root (Powdered)
  • 1/4 tsp ground Cloves
  • 1 pinch Sea Salt
  • 1/2 cup Currants
  • 1/3 cup Apple Juice
  • 2 Tb Vegetable Oil
  • 2 - Tb Honey
  • 1 Egg or Egg Substitute
  • 1-3/4 cups Light Rye Flour

Directions

Preheat oven to 400° F. Grease muffin tin with vegetable oil or nonstick spray, set aside.

In a medium mixing bowl combine flour, baking powder, spices and salt. Mix in raisins.

In a 2-cup nonmetal measuring cup or small bowl combine juice, oil and honey. Heat liquid ingredients briefly (20 seconds) in microwave to soften the honey. Add egg and pumpkin puree to liquid ingredients. Mix well. Add liquid ingredients to flour mixture and mix briefly.

Divide the dough evenly among the 12 muffin cups and bake for 20 minutes. Immediately after removing from oven, loosen muffins with a fork, and turn them sideways in the cups to cool.

Yield: 12 muffins
Pumpkin-Rye Muffins

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Products Used in this Recipe

Baking Powder
 Baking Aids
Baking Powder
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Sea Salt
 Baking Aids
Sea Salt
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Currants
 Baking Aids
Currants
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Light Rye Flour
 Flours & Meals
Light Rye Flour
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Nutritional Information

Serving Size: 1 Muffin Amount Per
Serving 		% Daily
Value
Calories 140  
Calories from Fat 30  
Total Fat 3g 5%
Saturated Fat 1g 5%
Trans Fat g %
Cholesterol 20mg 7%
Sodium 100mg 4%
Potassium g %
Total Carbohydrate 26g 9%
Dietary Fiber 2g 8%
Sugars 12g 0%
Protein 2g 4%
Phosphorus g %
     
     
     
     
* Percent Daily Values (DV) are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.