Rating: 2 stars
4 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 2
  • 4 Ratings

These healthful low-fat muffins are moist with the flavors of pumpkin, orange juice, and flavorful buckwheat.

Source: Better Homes and Gardens

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Recipe Summary

prep:
20 mins
bake:
15 mins
total:
35 mins
Yield:
12 muffins
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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 degree 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.

Tips

Using the 1/3 cup sugar option: 141 calories and 24 g carbohydrate.

Nutrition Facts

134 calories; fat 4g; cholesterol 36mg; saturated fat 1g; carbohydrates 22g; insoluble fiber 2g; protein 4g; vitamin a 2283.7IU; vitamin c 3.5mg; sodium 204mg; calcium 60.6mg; iron 1.6mg.
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