| Apple Pumpkin Muffins
1 tablespoon of baking powder
1 teaspoon of cinnamon
1/2 teaspoon of salt
3/4 cup of splenda
1 1/2 cups of whole wheat flour
2 1/2 cups of all-Bran® Cereal
1/2 cup of wheat bran hodgeson Mill unprocessed
3/4 cup of pumpkin canned
3 egg whites
1 cup of applesauce unsweetened
1 1/2 cups of skim milk
3/4 cup of raisins, seedless
2 teaspoons of vanilla extract |
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Mix all ingredients together. Put 1/4 cup of batter in *Pam sprayed paper lined muffin pans or pam sprayed non-stick muffin pans. Bake at 350ºF. for 25 or 30 minutes. Remove to a wire rack and cool. Makes about 24 muffins.
*I spray the muffin papers with Pam or use a non-stick muffin pan but I still spray it with pam.
They are so low fat that they stick to the paper and the pan.**They should be kept refrigerated or frozen. (no preservatives)***
Freezes well NOTES: These are great muffins that are 2 points for 2 ( or 4 muffins for 3 points:) because they are so high in fiber. Yields: 12 Servings |
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