(1 Muffin, or 3 minis - 180 calories, 2.5g fat, 37 carbs, 2.5g, fiber, 2.5g protein)
- 1 box devil's food cake mix
- 1 can solid pack pumpkin (15 oz.)
Directions: Mix the two ingredients together. Don't add anything else that may be mentioned on the box, such as eggs, oil, or water. The mixture will be very thick and you will be tempted to add in other things to make the batter smoother. DO NOT DO THIS AS IT WILL RUIN THE RESULTS!
Place batter into muffin tins (or mini muffin tins) lined with paper, or sprayed with non-stick spray. Bake at 400 degrees for 20 minutes. Makes 12 regular or 36 mini muffins.
This muffin recipe is tried and true - I've baked them at least 20 times and shared with numerous family members and friends. I've yet to come across someone who doesn't love them!
Maple-Sweet Potato CasseroleYield: 8 servings (serving size: 1/2 cup)
- 1/3 cup yellow cornmeal
- 1 1/2 cups skim milk
- 2 tablespoons margarine
- 2 cups mashed cooked sweet potato (about 1 1/4 pounds)
- 1/3 cup maple syrup
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon pepper
- 2 eggs, lightly beaten
- Vegetable cooking spray
Preparation:
Place the cornmeal in a medium saucepan. Gradually add milk, stirring with a wire whisk until blended. Bring to a boil; reduce heat to medium. Cook, uncovered, 2 minutes, stirring constantly with a wire whisk. Remove from heat; stir in margarine. Set aside.
Combine sweet potato and next 6 ingredients (sweet potato through eggs) in a large bowl; stir until well-blended. Gradually add cornmeal mixture, stirring constantly. Pour sweet potato mixture into a 1 1/2-quart casserole coated with cooking spray. Bake at 350° for 40 minutes. Let stand 10 minutes before serving.
Nutritional Information - Calories: 204, Fat: 4.7g, Protein: 5g, Carb: 35.8g, Fiber: 2.8g
Compliments of Cooking Light
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