2 cups whole wheat or whole wheat pastry flour 2 tablespoons ground flax seeds � cup sugar 1 tablespoon baking powder � teaspoon baking soda � teaspoon salt � teaspoon cinnamon � teaspoon nutmeg 1 15-ounce can solid-pack pumpkin � cup raisins
Preheat oven to 375�F.
Mix flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl.
Add pumpkin, � cup of water, and raisins. Stir until just mixed.
Spoon batter into oil-sprayed muffin cups, filling to just below tops.
Bake 25 to 30 minutes, until tops of muffins bounce back when pressed lightly. Remove from oven and let stand 5 minutes. Remove muffins from pan and cool on a rack. Store cooled muffins in an airtight container.
Fitness Minutes: (2,634)
63 10/2/10 8:08 P
2 enveloped unflavored gelatin 3/4 cup unsweetened apple juice 1/2 cup water 1 can (16 ounces) pumpkin 2 tablespoons packed brown sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/8 teaspoon ground cloves 1/2 package (2.8 ounce size) whipped topping mix (1 envelope) Skim milk 1/4 cup graham cracker crumbs
Sprinkle gelatin on apple juice in 1-quart saucepan to soften; add water. Heat over low heat until gelatin is dissolved, stirring constantly; remove from heat. Mix pumpkin, brown sugar, cinnamon, ginger and cloves in medium bowl; stir in gelatin mixture until smooth. Refrigerate until mixture mounds slightly when dropped from a spoon, stirring occasionally.
Prepare topping mix as directed on package - except use skim milk. Reserve 1/2 cup topping. Beat pumpkin mixture until smooth and light; fold remaining topping into pumpkin mixture. Sprinkle crumbs in bottom of square pan, 9 x 9 x 2 inches, sprayed with nonstick cooking spray; spread pumpkin mixture in pan. Cover and refrigerate until firm, at least 2 hours. Top with remaining topping.
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