Wednesday, November 14, 2012

Pineapple-Pumpkin Muffins

This recipe was featured in the magazine Eating Well in an ad for Pompeian olive oil. We enjoyed the combination of pineapple and pumpkin in the muffins. They use whole wheat pastry flour, low-fat buttermilk and egg substitute to lower the calories and fat content. It would be easy to undercook them, and I would make sure the pineapple was diced small.

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