I like to suggest try cutting the brown sugar to 1/4 cup and adding a few
raisins. This usually works for me. Raisins have enough natural sugar for
I will try these over this weekend when I have a few grandchildren stopping
by so I don't eat them all.
>Here's my favorite pumpkin muffin recipe---Virginia
>Pumpkin Muffins (12) (Adapted from Shaker recipe)
>Preheat oven to 400 degrees F.
>Mix well in a small bowl:
> 1 3/4 cups unbleached white or whole wheat flour (I use whole wheat)
> 1/4 teaspoon salt
> 1 t baking soda
>Mix well in another bowl big enough to hold all ingredients:
> 2 egg whites, beaten until frothy
> 1/4 cup molasses
> 1 1/2 cup cooked pumpkin (1 16 ounce can)
> 3/4 cup brown sugar, packed.
>Add the dry ingredients to the wet ingredients and combine gently until
>just mixed. Divide into 12 standard muffin cups. Reynolds aluminum work
>very well, and peel off easily, or use a non stick muffin tin very lightly
>oiled. The dough will be rough and look like tiny mountain ranges. It will
>not smooth down at all while baking. To prevent the tiny peaks from
>browning too much, smooth the muffins down with a spoon before baking.
>Bake 30 minutes or until a toothpick inserted in the middle of a muffin
>comes out clean.
>V. H. Jergens
>ANYONE HAVE ANY IDEAS ON HOW TO USE LESS SUGAR IN THIS LOVELY MUFFIN
>NO STEVIA, NO EQUAL, SWEET N' LOW HAS AN AFTER-TASTE...ARE THERE ANY
>ALTERNATIVES? THIS IS AN ONGOING PROBLEM FOR ME. I USE SWEET N' LOW IN MY
>COFFEE AND ICED TEA, BUT I FIND IT BITTER WHEN BAKING. THANKS IN ADVANCE
>ANY INOVATIVE IDEA(S).