Ingredients:

 

  • 3 tablespoons chopped dried tart cherries

  • 2 tablespoons chopped crystallized ginger

  • 1 tablespoon packed brown sugar

  • 1 teaspoon rum extract

  • 1 1/2 cups unbleached, all-purpose flour

  • 1/3 cup packed Xylitol sweetener & brown sugar blend

  • 1 1/2 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon ground cinnamon

  • 1/4 teaspoon ground nutmeg

  • 1/8 teaspoon salt

  • 1 cup canned pumpkin (without added spices)

  • 3/4 cup buttermilk

  • 1/4 cup refrigerated pasteurized egg product

  • 4 tablespoons butter, melted and cooled

  • 1 teaspoon vanilla

  • 2/3 cup Dried Tart Cherries or other Premium Dried Fruit

 

Directions:

 

  1. Preheat the oven to 400 degrees F. 

  2. Coat a 12-muffin tin with cooking spray.

  3. In a small bowl, combine 3 tablespoons chopped cherries, the ginger, brown sugar, and rum extract. Set aside.

  4. In a medium bowl, stir together flour, Splenda®, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.

  5. In another small bowl, stir together pumpkin, buttermilk, egg product, butter, and vanilla.

  6. Make a well in the center of the flour mixture and pour in pumpkin mixture. Stir just until the flour mixture is partially moistened. 

  7. Add 2/3 cup cherries and stir just until moistened. (Do not over mix.)

  8. Divide batter equally between the 12 muffin cups. Sprinkle chopped Cherries mixture evenly on muffins.

  9. Bake at 400 degrees F for 20 minutes, or until golden brown and wooden toothpick inserted into the center comes out clean. Cool muffins in a pan for 5 minutes. 

  10. Remove muffins from the pan and cool on a wire rack.

 

Makes 12 muffins.

 

Nutrition Info:

Nutrition Facts per muffin: 173 calories, 5 g total fat, 3 g sat fat, 0 g trans fat, 28 g carbohydrate, 29 mg cholesterol, 3 g protein, 2 g fiber, 176 mg sodium; Daily Values: 70% vitamin A, 0% vitamin C, 6% calcium, 6% iron

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