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    You are in: Home / Recipes / Savory PB Pumpkin Herb Multigrain Muffin Recipe
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    Savory PB Pumpkin Herb Multigrain Muffin

    Total Time:

    Prep Time:

    Cook Time:

    16 mins

    5 mins

    11 mins

    Halliy's Note:

    my attempt at a savory healthy muffin

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    Ingredients:

    Serves: 12

    Yield:

    muffins

    Units: US | Metric

    Directions:

    1. 1
      preheat 425°F.
    2. 2
      use left over cooked winter squash, mix all wet.
    3. 3
      mix all dry. I used rye flour instead of wheat.
    4. 4
      combine. use just enough milk or water to mix, will be sticky
    5. 5
      grease muffin pan.
    6. 6
      divide among 12.
    7. 7
      bake about 11 minutes.
    8. 8
      begining to brown on edges.
    9. 9
      springy.

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    Nutritional Facts for Savory PB Pumpkin Herb Multigrain Muffin

    Serving Size: 1 (46 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 111.8
     
    Calories from Fat 23
    20%
    Total Fat 2.5 g
    3%
    Saturated Fat 0.4 g
    2%
    Cholesterol 0.2 mg
    0%
    Sodium 236.6 mg
    9%
    Total Carbohydrate 19.0 g
    6%
    Dietary Fiber 2.4 g
    9%
    Sugars 1.9 g
    7%
    Protein 4.3 g
    8%

    The following items or measurements are not included:

    mixed Italian herbs

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