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“I lightened up a recipe I found and this is the result. It's a moist, delicious muffin that tastes just as good a day or two later, if they last that long!” Vera Decker - Windsor, New York
This recipe is:
Contest Winning
Healthy
Diabetic Friendly
Editor's Note: As a substitute for 1 cup oat flour, process 1-1/4 cups quick-cooking or old-fashioned oats until finely ground.
Nutritional Facts 1 muffin equals 174 calories, 6 g fat (2 g saturated fat), 18 mg cholesterol, 164 mg sodium, 27 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1 fat.
Originally published as Double-Chip Pumpkin Cinnamon Muffins in Healthy Cooking February/March 2009, p31
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Reviewed on Nov. 01, 2010 by cyclonemom
Very moist muffins! I made them for coworkers and they all loved them.
Reviewed on Nov. 22, 2009 by elr94
These were super yummy! I used what i had on hand, so instead of cinnamon chips, i used butterscotchchips and instead of mini chocolate chips i used regular. I also substituted a 1/2 cup of 1% milk with 1/2 tsp of lemon juice (letting it sit for a few minutes) for the buttermilk.They turned out delicious!The only thing off with the recipe is i ended up with way too much topping.
These were super yummy! I used what i had on hand, so instead of cinnamon chips, i used butterscotchchips and instead of mini chocolate chips i used regular. I also substituted a 1/2 cup of 1% milk with 1/2 tsp of lemon juice (letting it sit for a few minutes) for the buttermilk.
They turned out delicious!
The only thing off with the recipe is i ended up with way too much topping.
Reviewed on Oct. 19, 2009 by mama_mums
I substituted both kinds of chips with 1 c. of chopped pecans. The muffins turned out delicious~ this is a great recipe! Perfect for fall!
Reviewed on Oct. 17, 2009 by mjlouk
I couldn't find cinnamon chips so I used butterscotch and I also could not find oat flour so I used regular, but they still turned out great! My 4 year old and 1 year old both ate them up!
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