Vintage

Pumpkin Muffins with Ginger and Spices

To get rid of pain
Foods that contain anti-inflammatory properties will help you ease the arthritis pain
1 ½ cup of whole wheat flour
½ cup brown sugar, packed
1 teaspoon cinnamon powder
1 teaspoon ginger powder
2 teaspoons baking powder
½ teaspoon salt
1 egg
1 cup skim milk
½ cup canned pumpkin
¼ cup canola oil
½ teaspoon of grind orange peel
Glazed orange peels (optional) for decoration


Preheat oven at 375◦ F, spray a 12 cup muffin mold with oil or use 12 paper cup linings.  In a large mixing bowl mix all the dry ingredients.  In a small size mixing bowl, whip the egg for about 30 seconds until foaming, add milk, pumpkin and oil; then blend with all the dry ingredients into the large mixing bowl and continue mixing until all ingredients are blended and creamy. Fill three fourths of each muffin mold and bake about 15 to 17 minutes or until a toothpick comes out clean when inserted in the center of each.  Take out of the oven and let them cool for a few minutes and decorate with the glazed orange peels to serve immediately.  Can be placed in individual plastic bags to freeze for up to 2 months.
Nutritional information per each served muffin:
146 calories 3 g de proteins, 22 g carbohydrates, 5 g fat, 0.5 g saturated fat, 18 mg de cholesterol, 2 g de fiber, 189 g de sodium