PUMPKIN SNACK CAKES
My teenagers are always rummaging through the cupboards for a snack. I make Pumpkin Snack Cakes and store them in the freezer. Better than cookies, one little cake has over a gram of fiber and provides 20% of the RDA of Vitamin A. Dry milk powder and chopped apricots replace the sugar to add extra calcium and Vitamin C.
Beat with electric mixer in large bowl:
1 – 15 ounce can pumpkin (1.5 cup cooked pumpkin)
.5 cup sugar
1 cup canola oil
1.5 cup skim milk
1.5 cup fat-free dry milk powder
Mix together in medium bowl:
2 cups all purpose flour
.5 cup wheat germ
2 cups whole wheat flour
1 tablespoon cinnamon
1.5 teaspoon grated nutmeg
2 tablespoons baking powder
Stir into pumpkin mixture. Stir in 1 cup chocolate chips and .5 cup finely chopped dried apricots.
Preheat oven to 350 degrees. Spray mini-muffin pans with cooking spray. Spoon batter into pans and bake until a toothpick comes out clean, about 15 minutes. Let cool on rack. Store in tins, plastic bags or plastic containers. Makes 72 cakes.
Nutritional analysis per cake: 83 calories, 2 grams protein, 10 grams carbohydrates, 4 grams fat, 1 gram fiber, 29 mg sodium.
Cheryl Wixson’s Kitchen is a non-profit organization dedicated to teaching people the joys and benefits of healthy eating and cooking utilizing regional products while supporting a sustainable environment. For photographs and more cooking tips visit our website at: www.cherylwixsonskitchen.org