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Lowfat Pumpkin Corn Bread

A delicious recipe prepared by stressmunki
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Nutrition Facts

Serving Size1 muffin
Number of Servings12
Amount Per Serving
Calories162
Calories from Fat50
% Daily Value*
Total Fat 6.0 g 9 %
   Saturated Fat 2.8 g 14 %
   Trans Fat0 g
   Polyunsaturated Fat0 g
   Monounsaturated Fat1 g
Cholesterol 45 mg 15 %
Sodium 130 mg 6 %
Potassium 20 mg 1 %
Total Carbohydrate 25 g 8 %
   Dietary Fiber 2 g 8 %
   Sugars8 g
   Other Carbs0 g
Protein 4.1 g 8 %
Vitamin A 16 %
Vitamin C 0 %
Calcium 1 %
Iron 5 %
Vitamin D 1 %
Vitamin E 1 %
Vitamin K 3 %
Thiamin 3 %
Riboflavin 4 %
Niacin 2 %
Vitamin B6 1 %
Folic Acid 2 %
Vitamin B12 1 %
Biotin 0 %
Pantothenic Acid 1 %
Phosphorus 2 %
Iodine 0 %
Magnesium1 %
Zinc1 %
Selenium6 %
Copper0 %
Manganese2 %
Chromium0 %
Molybdenum0 %
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

List of Ingredients


Recipe Description

Preheat to 375 F. Butter 8 inch square cake pan or muffin pan. Can preheat greased pan in oven before adding batter.

Add vinegar to milk and let sit for 5 min. (Buttermilk substitute or use real buttermilk or yogurt)

Melt Butter.

Add Sugar, then eggs, then rest of ingredients.

Muffins about 18-20 min.

Cake about 25-30 min.

Toothpick should come out clean.

 


Latest Eaters

  • shanh66

    shanh66 ate this food Tuesday, November 26, 2013

  • hayleefosterli

    hayleefosterli ate this food Wednesday, February 8, 2012

  • artsfacc

    artsfacc ate this food Sunday, November 6, 2011

  • artsfacc

    artsfacc ate this food Saturday, November 5, 2011

  • egochberg

    egochberg ate this food Saturday, October 22, 2011


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