| | 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
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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