Sunday, October 3, 2010
Grams Made Pumpkin, Cranberry & Pecan Muffins
I got this recipe from another blogger. I modified it to use Splenda for Baking which is a Splenda/sugar blend. Click on For the Love of Cooking for the original recipe. While you're there, look around. She has some great recipes.
2 cups of flour
1/4 cup + 2 Tablespoons Splenda for Baking
3 tsp baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1 cup canned pumpkin (not pumpkin pie filling)
1/2 cup of vegetable oil
1/2 cup dried cranberries
1/2 cup chopped pecans
Preheat the oven to 400 degrees. Coat a muffin tray with cooking spray.
Mix together the flour, Splenda for Baking, baking powder, cinnamon, ginger, and salt in a large bowl. Stir in the pumpkin, oil, eggs, cranberries, and pecans. Mix until just combined. Divide batter evenly between the muffin cups. Sprinkle coarse sugar evenly over batter in each cup.
Bake in the oven for 20-23 minutes or until a tester inserted in the middle of the muffin comes out clean. Cool on a rack.
These were delicious, even with the Splenda/sugar exchange. I had two for dessert tonight.