1 c Canned pumpkin (NOT pie
Filling)
2/3 c Skim milk or other form of
Liquid
1 1/2 c Flour (half white, half WW)
2 tb Wheat germ
2 tb Wheat bran
4 ts Baking powder
1 Clove garlic, minced
1 pn Nutmeg
1 ts Salt (optional)
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.
Yields
1 Servings