Estimated Nutrition (whole recipe, rough)
Counts 5 of 8 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Pie | not in our table | 0 |
| Wheat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 cup canned pumpkin (not pie
- filling)
- 2/3 cup skim milk or other form of
- liquid
- 1 1/2 cup flour (half white, half ww)
- 2 tbsp wheat germ
- 2 tbsp wheat bran
- 4 tbsp baking powder
- 1 clove garlic, minced
- 1 pinch nutmeg
- 1 tbsp salt (optional)
- =
Directions
Combine wet, combine dry, mix wet into dry, drop by generous spoonfuls onto baking sheet squirted with pam. Bake 20-30 minutes at 450 degrees. The garlic doesn"t really give these a pronounced garlic flavor--it just eliminates some of the cloying sweetness of the pumpkin. When these first come out of the oven they are very crisp on the outside and dense and moist on the inside--sort of like little mini-spoonbreads. After they cook the texture becomes more uniform and more like the standard biscuit we all know and love