Nutritional components: calories: 169 (calories); fats: 3 (g); carbohydrates: 32 (g); fiber: 3 (g); sugar: 13 (g); vitamin A: 3732 (IU); vitamin C : 1 (mg); folic acid: 10 (micrograms); sodium: 234 (mg); potassium: 149 (mg); calcium: 69 (mg); iron: 1 (mg)
1. Preheat the oven to 170 degrees and spray the muffin cups with non-stick cooking spray. In a large bowl, add flour, cinnamon, baking powder, table salt and baking soda, and mix well.
2. Stir the pumpkin and sugar in a medium bowl, then beat in the eggs, then pour the skim milk and stir until completely mixed.
3. Pour the pumpkin mixture into a large bowl of flour and stir well to make the batter dry. Then scoop batter into the muffin cup, about 1/3 cup. If needed, you can sprinkle the chopped pumpkin seeds in a muffin cup. Place the muffin cups in the oven and bake for about 18 minutes. While the muffin cup is hot, you can easily remove the complete muffin.
Tags: pumpkin recipes, shortbread, pumpkin pie, scones, muffin practices, muffin recipes, pumpkin desserts, cup cakes
Pumpkin nutrition: rich in polysaccharides, carotenoids, pectin, mineral elements, amino acids.
Pumpkin effect: contains pumpkin seeds amino acid, has the effect of clearing heat and dehumidifying, deworming, control and kill the schistosomiasis, vine has the effect of clearing heat, Guati has the effect of relieving fetus, and cures toothache.
Efficacy of cinnamon: Tonic Yuanyang, warm the spleen and stomach, remove cold accumulation, and blood circulation. Zhimingmen Huoxue, limb cold pulse, death sun collapse, abdominal pain, diarrhea, cold hernia, dolphins, cold knee pain, amenorrhea, gangrene, fluid injection, and the floating sun, the heat is cold .
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