Apple/Pumpkin Muffins
Shared by: rljaegers
1 Point Per 2 Muffins
1 tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
3/4 cup splenda
1 1/2 cups whole wheat flour
2 1/2 cups all-Bran® Cereal
1/2 cup hodgeson Mill unprocessed wheat bran
3/4 cup pumpkin, canned
3 egg whites
1 cup applesauce, unsweetened
1 1/2 cups skim milk
3/4 cup raisins, seedless
2 teaspoons 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 350º for 25 or 30 minutes. Remove to a wire rack and cool.
Makes about 24 muffins.
2 Muffins Per Serving
** Freezes well
*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)