Tuesday, November 16, 2010

Pumpkin Muffins

This yummy and low calorie treat is from www.hungrygirl.com. Very comparable to Great Pumpkin Cookies, an old family recipe from League member Kay Holcombe, found in Tastes & Treasures page 162.

Pumpkin-Bread Muffins

1 cup Fiber One Original bran cereal
1 1/2 cups whole-wheat flour
1/2 cup Splenda No Calorie Sweetener (granulated)
1/4 cup brown sugar (not packed)
1 tbsp. baking powder
2 tsp. cinnamon
1/2 tsp. pumpkin pie spice
1/4 tsp. salt
One 15-oz. can pure pumpkin
1 cup club soda
1/2 cup fat-free liquid egg substitute
1/4 cup sugar-free pancake syrup
1 tsp. vanilla extract
1/4 cup raisins, chopped

1/4 cup Cool Whip Free, thawed
3 tbsp. fat-free cream cheese, room temperature
1 tbsp. Splenda No Calorie Sweetener (granulated)

Preheat oven to 350 degrees. Line 10 cups of a 12-cup muffin pan with baking cups and/or spray with nonstick spray. Set aside.

Using a blender or food processor, grind cereal to a breadcrumb-like consistency. Transfer crumbs to a large bowl.
 Add flour, Splenda, brown sugar, baking powder, cinnamon, pumpkin pie spice, and salt. Mix well and set aside.

In another bowl, combine pumpkin, soda, egg substitute, syrup, and vanilla extract. Mix thoroughly. Add mixture to the large bowl and stir until blended to form the batter.

Slowly sprinkle and stir chopped raisins into the batter. Evenly distribute batter among the 10 prepared cups of your muffin pan.

Bake in the oven until muffins are golden brown and a toothpick inserted into the center of one comes out mostly clean, about 30 minutes. Set aside to cool.

Meanwhile, combine all icing ingredients in a small microwave-safe bowl. Mix until smooth and blended. Refrigerate until ready to use.

Remove cooled muffins from the pan. Just before serving, warm icing in the microwave for a few seconds and drizzle it onto the muffins.


Serving Size: 1 iced muffin
Calories: 137, Fat: 0.75g, Sodium: 260mg, Carbs: 32g, Fiber: 6.75g, Sugars: 9g , Protein: 5.5g
POINTS® value 2*

Historic Jerome Tour

The bus was filled as we drove to historic Jerome. Pam Ryan and Jeannie Fletcher had delicious breakfast snacks for the 7 am departure but we were looking forward to the history of "The Honeymoon Cottage of Jerome". The tour conducted by owner Margaret Graziano, told the story of purchasing the run down home and recreating the magnificent structure that it once was. Lots of labor, inspiration, money and perserverence went into the work but it was worth it. Today the French Country house is fully restored. It is decorated in Victorian style with a large patio and sweeping views of the Verde Valley.

Built in 1921 by James Dougles, the owner of the Little Daisy Mine, gave the home to his son as a wedding gift. At one time the Little Daisy Mine was the largest producer of copper in the world.