Re: A complex carb solution

[Guest guest]

This recipe sounds absolutely delicious! I will have to experiment

with it and find a substitute for the evaporated milk, though. I'll

check Whole Foods and see what they offer, if anything. I'm just

afraid that if I make these, I will eat more than my share.

,

I'm sure you can use soy flour instead of regular flour. As for the

Splenda, I have not had good experiences with it. It has a funny

taste. Is the diet you use with your son one that does not allow

brown sugar? Maybe you could use a little less if you are afraid of

the sweetness of it.

Mmmmm....I love pumpkin. I think that tomorrow, after making the

required cream cheese brownies for our weekly dinner with two other

families, I will try the muffins. Oh- I can make them, taste one

and then bring the rest to the dinner. Whatever is left over, I

will freeze and put in Max's lunch each day. Next, I will try the

banana version. We always have bananas around here. Could I use

raisins instead of the chocolate chips?

Jodi Z

[Guest guest]

THANK YOU!!!

>

> Dear Friends,

>

> Here is a muffin receipe that I make once a week for my family.

> and I can only eat these things sparingly for they are

packed

> with oils, eggs and beta carotene. Connor, loves these things and

> they are very moist so he doesn't gag when chewing them.

>

> Pumpkin Chocolate Chip Muffins

>

> 1 C white flour

> 1 C whole wheat flour

> 3/4 C Brown Sugar, or Splenda

> 2 tsp baking powder

> 2 tsp ground cinnamon

> 1/2 tsp baking soda

> 1/2 tsp pumpkin pie spice (or nutmeg)

> 1/4 tsp salt

> 2 eggs

> 1 small can of pumpkin

> 3/4 evaporated milk

> 1/4 C oil (canola or butter)

> 3 tsp. Maple extract

> 1 C of choc. chips.

>

> In a bowl, combine the dry stuff and mix well. In another bowl,

> combine wet stuff and mix well. Add wet to dry and stir just

until

> moistened. If you stir to much your muffins will come out bouncy!

>

> For mini muffins, bake at 400 for 11-12 minutes. For regular

muffin

> size, bake at 400 for 20-25 minutes.

>

> By using a half and half combo of flours, you are creating an

> intermediate glycemic index which will slowly raise blood sugar

> levels. The protein in the milk and eggs are a great complement

to

> the massive Betacaroten dose your getting in each muffin. Don't

> skimp on the pumpkin. These muffins are tender, tasty and easy to

> whip up. I usually get my morning shower while the first batch is

> in the oven. Oh, and you can add more choc. chips too. If you

get

> the dark chocolate variety, then you also have the benefit of

> powerful anti-oxidants in the small dose presecribed for refined

> choclate.

>

> You also can use ripe banana's instead of the pumpkin. I usually

> puree about four or five banana's in my blender and follow the

> receipe after that. With the bananas I recommend using Splenda

> which will keep the glycemic index lower. They have more sugar

than

> pumpkin when ripe. The nutritional benefit with this receipe is

> Potassium rather than Beta-Carotene.

>

> As a hippie, I love the fact that my kids can't eat store bought

> muffins because, " they don't taste right mom! " To much sugar!!!

> That is music to my organic ears.

>

> Hope this helps!

>

>

> Mom to Graham 8; Cameron 5; Connor 2 RSS