Pumpkin muffins are delicious hot

0 Comments | Deseret News (Salt Lake City), Dec 1, 2004 | by Jeanne Jones

Dear Jeanne: These muffins are very moist and delicious. I'm afraid to alter the recipe for fear that it will not be as moist. Can you do it? Thank you. -- Mary J., Dallas

Dear Mary: I think you're going to love my new version of these delicious, moist muffins. To make them even better, I used more spices -- the same ones that are used in pumpkin pies.

These muffins are delicious hot, but the paper does not peel off easily when they are hot. If you want to eat the muffins warm, I suggest baking them without paper liners.

PUMPKIN MUFFINS

3 1/3 cups flour

3 cups sugar

2 teaspoons baking soda

1 1/2 teaspoons salt

2 teaspoons cinnamon

1 teaspoon nutmeg

4 eggs

2/3 cup water

1 cup oil

1 cup pumpkin

1/2 cup raisins

Combine and bake at 350 F for 30 minutes. Makes 30 muffins.

LIGHT PUMPKIN MUFFINS

3 1/3 cups all-purpose flour

2 teaspoons baking soda

1/2 teaspoon salt

2 teaspoons ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1/2 cup water

1/2 cup raisins

1 cup liquid egg substitute (or 3/4 cup egg whites)

1 can (15 ounces, or 1 3/4 cups) pumpkin

1 cup granulated sugar

1 cup brown sugar

1/4 cup canola oil

3/4 cup vanilla nonfat yogurt

1. Preheat the oven to 350 F. Spray 30 muffin cups with nonstick cooking spray, or line with papers. Set aside.

2. Combine and sift together the flour, baking soda, salt, cinnamon, nutmeg, ginger and cloves. Set aside. Combine the water and raisins, and set aside.

3. In a large bowl, stir the egg substitute into the pumpkin. Then add the white and brown sugars, the oil and the yogurt, mixing well after each addition. Add the raisins and water, and mix thoroughly.

4. Add the flour mixture to the pumpkin mixture and stir until moistened, with as few strokes as possible. Do not overmix.

5. Fill the muffin tins 2/3 full. Bake for about 25 minutes, or until a finger pressed on the top of a muffin does not leave an indentation, but bounces back.

6. Cool and store in an airtight container or a zipper bag to keep moist. Makes 30 muffins.

Each muffin contains approximately: Original Recipe: 203 calories; 8 gm fat; 25 mg cholesterol; 201 mg sodium; 31 gm carbohydrates; 2 gm protein; 1 gm fiber. Revised Recipe: 125 calories; 2 gm fat; negligible cholesterol; 137 mg sodium; 25 gm carbohydrates; 2 gm protein; 1 gm fiber.

Jeanne Jones is a consultant on menu planning, recipes and new- product development for major hotels and spas. She is also the author of 32 cookbooks. Send your recipe for revision to: Cook It Light, Deseret Morning News, P.O. Box 1212, La Jolla, CA 92038. Please include a stamped (60 cents), self-addressed envelope. © King Features Syndicate Inc.