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    You are in: Home / Recipes / Pumpkin Muffins - Ibs Friendly Recipe
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    Pumpkin Muffins - Ibs Friendly

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    TheMorningStar's Note:

    Living with Irritable Bowel Syndrome can really put a damper on your meals so I try to find interesting things to do as much as possible. These muffins have been adapted for the IBS diet, so think low fat! Original recipe was from, I tweaked it just a bit. I used Demerera Sugar, but any brown sugar will do. Keep these muffins in the fridge or the freezer, the low fat content means they will go stale quite quickly.

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    Serves: 11-12


    small m ...

    Units: US | Metric


    1. 1
      Preheat oven to 350 degrees F.
    2. 2
      Spray a non stick muffin tin with cooking spray, line tin with muffin liners.
    3. 3
      Combine milk(or milk substitute) with vinegar so it curdles.
    4. 4
      Sift and combine the dry ingredients in mixer or by hand with a wire whisk and set aside.
    5. 5
      Combine wet ingredients in a separate bowl with a wire whisk.
    6. 6
      Add wet ingredients to dry and mix until it just comes together.
    7. 7
      Spoon batter into muffin tins to the top of the cup.
    8. 8
      Bake for 20-23 minutes or until a toothpick inserted in the middle comes out clean.
    9. 9
      Cool in tin for 5 minutes on a wire rack, remove from tin and let cool completely on wire rack.

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    Nutritional Facts for Pumpkin Muffins - Ibs Friendly

    Serving Size: 1 (84 g)

    Servings Per Recipe: 11

    Amount Per Serving
    % Daily Value
    Calories 202.7
    Calories from Fat 50
    Total Fat 5.6 g
    Saturated Fat 0.6 g
    Cholesterol 1.5 mg
    Sodium 255.0 mg
    Total Carbohydrate 34.9 g
    Dietary Fiber 1.2 g
    Sugars 19.0 g
    Protein 3.5 g

    The following items or measurements are not included:

    ginger marmalade

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