Title: Nonfat Pumpkin Cornmeal Muffins
Categories: Muffins
Yield: 10 Muffins
| 1/2 | c | Prune puree |
| 2/3 | c | Packed brown sugar |
| 1/3 | c | Molasses |
| 1 | c | Pumpkin |
| 1/4 | c | Egg substitute or 1 lg. egg |
| 1 1/4 | c | Flour |
| 1/2 | c | Cornmeal |
| 1 1/2 | ts | Cinnamon |
| 1 | ts | Nutmeg |
| 1 | ts | Baking soda |
| 1/2 | ts | Salt |
Preheat oven to 400 degrees. In bowl, mix prune puree, sugar, molasses,
pumpkin, and egg substitute. In another bowl, mix remaining ingredients;
add to wet ingredients. Mix just to blend thoroughly. Coat 10, 2 3/4-inch
muffin tin cups with Pam; fill with batter, dividing equally. Bake in the
middle of oven 20 to 25 minutes until springy to the touch and toothpick
inserted comes out clean. Note: To make puree, combine 2/3 cupd pitted
prunes and 3 tablespoons water in container of food processor. Pulse on and
off until prunes are finely chopped.