Cooking Light - - Ask The Experts The Recipe Makeover -

Ac­tive: 15 min. To­tal: 1 hr. 35 min.

For break­fast on the go, spin this recipe into in­di­vid­u­ally por­tioned muffins by di­vid­ing the bat­ter among 12 muf­fin cups coated with cook­ing spray and bak­ing at 375°F for 22 min­utes. To freeze muffins, let cool com­pletely, and place in zi­plock plas­tic bags. Re­heat in the mi­crowave for 30 sec­onds.

Cook­ing spray

3/4 cup whole but­ter­milk

1/2 cup quick-cook­ing oats

1 cup canned pump­kin puree

1/2 cup dark-col­ored maple syrup 1/3 cup canola oil

1/4 cup dark brown su­gar

1 tsp. vanilla ex­tract

2 large eggs

6 oz. white whole-wheat flour (about 11/4 cups)

1 Tbsp. pump­kin pie spice

1 tsp. bak­ing pow­der

1/2 tsp. kosher salt

1/4 tsp. bak­ing soda

2 Tbsp. roasted un­salted pump­kin seed ker­nels (pepi­tas) We like Libby’s canned pump­kin puree for con­cen­trated fla­vor. 1. Pre­heat oven to 350°F. Coat a 9- x 5-inch loaf pan with cook­ing spray.

2. Place but­ter­milk and oats in a bowl; stir to com­bine. Let stand 15 min­utes.

3. Whisk to­gether pump­kin, maple syrup, oil, brown su­gar, vanilla, and eggs in a large bowl. Stir in oat mix­ture. Set aside. 4. Whisk to­gether flour, pump­kin pie spice, bak­ing pow­der, salt, and bak­ing soda in a bowl. Add flour mix­ture to pump­kin mix­ture; whisk just un­til com­bined. Pour bat­ter into pre­pared pan; sprin­kle with pump­kin seed ker­nels.

5. Bake at 350°F un­til a wooden pick in­serted in cen­ter comes out clean, 55 to 65 min­utes. Cool in pan on a wire rack 10 min­utes. Re­move bread from pan; cool com­pletely. Cut into 12 slices.

SERVES 12 (serv­ing size: 1 slice) Calo­ries 200; Fat 9g (sat 1g, un­sat 7g); Pro­tein 5g; Carb 28g; Fiber 2g; Sug­ars 13g (added sug­ars 11g); Sodium 146mg; Calc 10% DV; Potas­sium 3% DV

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