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Cottage Cakes
Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Breads Muffins
Low Fat
Amount Measure Ingredient -- Preparation Method
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2 1/4 c all-purpose flour
2 tsps baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
1/2 c butter -- softened
1/2 c packed light brown sugar
1/2 c granulated sugar
3 eggs
1 3/4 c canned pumpkin -- (16 ounce can)
1/4 c milk
2 tsps orange zest
1 c raisins -- or dried apricots
For Quick Drizzle Frosting---------
1 c sifted powdered sugar
2 tbsps milk -- or fresh lemon juice
In medium bowl, combine flour, baking powder, baking soda, cinnamon,
nutmeg, and salt; set aside. In large mixer bowl, cream butter and
sugars. Add eggs; beat until light and fluffy. Blend in pumpkin, milk,
and orange zest. Add dry ingredients; mix well. Stir in chopped fruits.
Spoon mixture into greased 2 1/2-inch muffin cups, filling 3/4 full.
Bake in preheated 350F oven for 25 to 30 minutes, or until toothpick
inserted in center comes out clean. Immediately remove from pans; cool on
wire racks. Drizzle frosting. Makes 20 small cakes.
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Per serving: 197 Calories; 6g Fat (25% calories from fat); 3g Protein;
35g Carbohydrate; 40mg Cholesterol; 156mg Sodium
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