Fruit sweet and sugar free - spicy pumpkin muffins
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Fruit sweet and sugar free - spicy pumpkin muffins
  Fruit    Sweet    Spicy    Pumpkin    Muffins    Diabetic  
Last updated 6/12/2012 12:54:55 AM. Recipe ID 16880. Report a problem with this recipe.
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      Title: Fruit sweet and sugar free - spicy pumpkin muffins
 Categories: Diabetic, Breads/bm, Fruits, Quickbreads, Nuts/grains
      Yield: 12 Lg muffins
 
MMMMM-----------------------FRUIT AND NUTS----------------------------
  1 1/2 c  Pecans;
    3/4 c  Raisins;

MMMMM----------------------WET INGREDIENTS---------------------------
      3 c  Canned pumpkin;(29oz can)
     10 tb Fruit sweetener;
    1/2 c  Oil;
    3/4 c  Raisin water;

MMMMM----------------------DRY INGREDIENTS---------------------------
  3 1/4 c  Brown rice flour;
      2 tb Cinnamon;
      1 ts Nutmeg;
    3/4 ts Cloves;
    3/4 ts Allspice;
  3 1/2 ts Baking poweder;
    3/4 ts Baking soda;
      1 ts Salt;
 
  Preheat the oven to 375 degrees. Lightly spray a regular size muffin
  tin with lecithin spray. Toast the walnuts for 7-10 minutes in the
  oven, stirring occasionally. Allow the nuts to cool and coarsely chop
  them with a knife or with a pulsing action in a food processor. Bring
  1-1/2 cups water to a boil in a small pan. Add the raisins. When the
  water returns to a boil, turn off the heat. Let the raisins plump for
  at least 10 mintes. Drain the raisins, saving the raisin water. If
  necessary add water to equal 3/4 cup. Combine the wet ingredients in
  a medium size bowl. Sift together the dry ingredients into a large
  bowl. Make a well in the center and stir in the wet mix. When half
  mixed, fold in the toasted pecans and plumped raisins. Do not over
  mix, batter should remain lumpy. Use a rounded #12 scoop (1/2 cup) to
  place the batter into the prepared muffin tin. Bake the muffins on
  the middle shelf of the preheated oven for 30 minutes. Turn the
  muffins once if necessary for the muffins to brown evenly. Turn off
  the heat and leave the muffins in the oven with the door closed for
  another 15 minutes. Let the muffins cool in the tin for five minutes
  before removing them to a wire rack to cool completely.
 




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Recipe ID 16880 (Apr 03, 2005)

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