Differences

This shows you the differences between two versions of the page.

--- double_pumpkin_muffins [2020/07/27 16:47] – created - external edit 127.0.0.1
+++ double_pumpkin_muffins [2024/06/04 13:15] (current) – [Directions] karin
@@ Line 3: / Line 3: @@
 ===== Ingredients =====
-  * 2 c. flour
+  * 1 c. white flour
+  * 2 c. white whole wheat flour
   * 1/2 c. brown sugar
   * 1 t. baking soda
@@ Line 23: / Line 24: @@
   * Whisk together pumpkin puree, rice milk, oil, water and egg replacer in a small bowl.
-  * Combine first eleven ingredients (flour - currants) in a large bowl. Make a well in the center and pour in the wet ingredients. Stir just until mixed.
+  * Combine first twelve ingredients (white flour - currants) in a large bowl. Make a well in the center and pour in the wet ingredients. Stir just until mixed.
   * Spoon into greased muffin tin and bake at 375º F for 20-25 min. Allow to cool in the pan for 10 min. before removing from pan.
@@ Line 30: / Line 31: @@
   * [[:book:200_best_lactose_free_recipes|200 Best Lactose-Free Recipes]] by Jan Main, p.202
-  * Yield: 15 muffins (173 calories per muffin)
+  * Yield: 14 muffins
   * Can also use dried cranberries or raisins instead of the currants
-  * Can be made with half white flour/half wheat flour
+  * Can be made with all white flour
 {{tag>type:muffins type:dairy_free ingredient:pumpkin ingredient:soy_milk ingredient:pumpkin_seeds ingredient:sesame_seeds ingredient:dried_cranberries book:200_best_lactose_free_recipes}}