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Fall 2016
In This Issue: A prescription for safety | Be smart about sleep | Enloe Volunteer Services pledges $500,000 to Cardiovascular Care Center campaign | Healthy Mini Pumpkin Muffins

 

 

Healthy Mini Pumpkin Muffins

With 100 calories for 3 mini-muffins, these perfectly portioned bites stop morning or mid-afternoon hunger pangs. They also make a nutritious after-school snack!

Makes: 20 servings

Serving size: 3 mini muffins






Ingredients

  • 1 cup whole-wheat or all-purpose flour
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup packed light brown sugar
  • ¼ cup vegetable oil
  • 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
  • 2 large eggs, slightly beaten
  • 1 cup lowfat granola cereal, crumbled

Directions

  1. Preheat oven to 350° F.
  2. Paper-line or grease mini-muffin pans.
  3. Combine flour, pumpkin pie spice, baking soda, baking powder and salt in small bowl.
  4. Beat sugar and oil in medium mixer bowl until blended.
  5. Add pumpkin and eggs; beat well.
  6. Gradually stir in flour mixture.
  7. Spoon batter into prepared muffin cups, filling ⅔ full.
  8. Sprinkle each with about a ½ teaspoon of crumbled granola. Press granola lightly into batter.
  9. Bake for 15 to 20 minutes or until wooden pick inserted into centers comes out clean.
  10. Cool in pans for 10 minutes; remove to wire racks to cool completely. Store muffins in covered containers or resealable plastic bags.

Nutritional information per serving: 100 (3 mini muffins); fat 2.5 g; saturated fat 0 g; cholesterol 20 mg; sodium 90 mg; carbohydrates 20 g; dietary fiber 1 g.

 
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