Our Recipe Collection

Pumpkin Muffins

1 pkg. (7 oz.) HODGSON MILL WHOLE WHEAT MUFFIN MIX
               or BRAN MUFFIN MIX
1 Tbsp. low fat butter or vegetable oil 
1/2 c milk 
2 eggs 
1/2 c pumpkin 
1/2 tsp cinnamon 
1/4 tsp nutmeg 
1/3 c chopped nuts, opt.

Preheat oven to 400° F. Line 7 - 8 muffins cups with paper liners or grease muffin cups.

Place contents of package into mixing bowl, cut in low fat butter or vegetable oil. Add remaining ingredients and mix until just blended. Spoon batter into prepared muffin cups. Bake at 400° F for 18 - 20 minutes. Yields: 7- 8 muffins.

Makes 8 servings. Each serving with Whole Wheat Muffin Mix and butter: 162 calories; 3 g dietary fiber; 22 g carbohydrates; 6 g protein; 6 g fat (less than 1 g saturated fat); 55 mg cholesterol; 458 mg sodium.

Makes 8 servings. Each serving with Whole Wheat Muffin Mix and oil: 169 calories; 3 g dietary fiber; 22 g carbohydrates; 6 g protein; 7 g fat (1 g saturated fat); 54 mg cholesterol; 446 mg sodium.

Makes 8 servings. Each serving with Bran Muffin Mix and butter: 162 calories; 3 g dietary fiber; 22 g carbohydrates; 6 g protein; 6 g fat (less than 1 g saturated fat); 55 mg cholesterol; 175 mg sodium.

Makes 8 servings. Each serving Bran Muffin Mix and oil: 169 calories; 3 g dietary fiber; 22 g carbohydrates; 6 g protein; 7 g fat (1 g saturated fat); 55 mg cholesterol; 164 mg sodium.