Pumpkin Muffins - Ibs Friendly |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 1 |
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Living with Irritable Bowel Syndrome can really put a damper on your meals so I try to find interesting things to do as much as possible. These muffins have been adapted for the IBS diet, so think low fat! Original recipe was from , I tweaked it just a bit. I used Demerera Sugar, but any brown sugar will do. Keep these muffins in the fridge or the freezer, the low fat content means they will go stale quite quickly. Ingredients:
1 1/2 cups all-purpose flour |
1 cup demerara sugar |
1/8 teaspoon clove |
1/8 teaspoon allspice |
1/8 teaspoon nutmeg |
1/2 teaspoon cinnamon |
1 teaspoon baking soda |
1/4 teaspoon baking powder |
1/4 teaspoon salt |
1 cup canned pumpkin |
1/2 cup milk or 1/2 cup non-dairy milk substitute |
1/2 teaspoon apple cider vinegar |
1/2 cup egg white |
1/4 cup canola oil |
1/4 cup applesauce |
1 teaspoon vanilla |
1 tablespoon ginger marmalade |
Directions:
1. Preheat oven to 350 degrees F.
2. Spray a non stick muffin tin with cooking spray, line tin with muffin liners.
3. Combine milk(or milk substitute) with vinegar so it curdles.
4. Sift and combine the dry ingredients in mixer or by hand with a wire whisk and set aside.
5. Combine wet ingredients in a separate bowl with a wire whisk.
6. Add wet ingredients to dry and mix until it just comes together.
7. Spoon batter into muffin tins to the top of the cup.
8. Bake for 20-23 minutes or until a toothpick inserted in the middle comes out clean.
9. Cool in tin for 5 minutes on a wire rack, remove from tin and let cool completely on wire rack.
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