Sin-Free Pumpkin Muffins

Recipe By : eGG

2 Points Per Serving

I originally got this from Karin on the Eat-LF list. I had some questions about how it turned out and I posted it there a few days ago. I didn't get the questions answered, but they are so good so I wanted to post them before I forgot. The recipe says it makes 24, but I think it only makes 12 regular size muffins. I made the full batch and have been storing in the fridge, making a few at a time. The first time I made them I put the cereal and sugar on the top and they didn't rise much. But I left that off in the next bakings and they came out fine. Only 2 WW points per regular size muffin and they are great!! If you make it be 24 (I'm guessing mini muffins) they are only 1 point a piece.

1 c canned pumpkin, Libby's

1/3 c orange marmalade

2/3 c brown sugar -- packed

2 egg whites -- or egg substitute

1 pinch salt

1 tsp baking soda

1 1/2 tsps pumpkin pie spice

1 tbsp vanilla extract

1/2 c lowfat buttermilk

1 c quick-cooking oats

1 1/3 c cake flour

Extra brown sugar and all-bran cereal for -- optional

topping

1. Preheat the oven to 350º and oil a muffin tin. 2. Combine the first 9 ingredients in a food processor fitted with the metal blade. 3. Add the oatmeal and flour and process in until just combined. 4. Fill the muffin tin cups with the batter and top with the brown sugar and bran cereal (optional). Bake for 30 minutes or until a tester inserted into a muffin comes out almost clean.

Serving Size : 12

* fast: Can prepare up to 3 days in advance and refrigerate, or freeze for up to 3 months.

* fabulous: With banana instead of pumpkin.

Posted by Karin Baum to Eat-LF.

Per serving: 69 Calories; 0g Fat (5% calories from fat); 2g Protein; 15g Carbohydrate; 0mg Cholesterol; 70mg Sodium

NOTES : These are so delicious, it is hard to believe that they are low-fat.

Bon Appetit, Betsy Burtis Derry, NH