APPLE PUMPKIN MUFFINS (2 PTS for 2) Recipe - Cooking Index
APPLE PUMPKIN MUFFINS (2 PTS for 2) Recipe - Cooking Index
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.
Type: Fruit| 1 tablespoon | 15ml | Baking powder |
| 1 teaspoon | 5ml | Cinnamon |
| 1/2 teaspoon | 2.5ml | Salt |
| 3/4 cup | 177ml | Splenda |
| 1 1/2 cups | 93g / 3.3oz | Whole wheat flour |
| 2 1/2 cups | 100g / 3.5oz | All-BranŽ Cereal |
| 1/2 cup | 118ml | Wheat bran Hodgeson Mill unprocessed |
| 3/4 cup | 177ml | Pumpkin, canned |
| 3 | Egg whites | |
| 1 cup | 237ml | Applesauce, unsweetened |
| 1 1/2 cups | 355ml | Skim milk |
| 3/4 cup | 120g / 4.2oz | Raisins, seedless |
| 2 teaspoons | 10ml | 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 350 degrees for 25 or 30 minutes. Remove to a wire rack and cool. Freezes well.
Per (2 muffin) serving: 182.8 cal, 0.9g (3.6%) fat, 10.4g fibre, 414mg sodium, 44.6g carbs, 7.4g protien
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