| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Breads, Low-fat |
12 |
Servings |
INGREDIENTS
|
|
Non-stick cooking spray |
| 1 |
c |
Canned solid-pack pumpkin |
| 1 |
c |
High-fiber cereal shreds |
| 3/4 |
c |
Skim milk |
| 1/3 |
c |
Corn syrup, light or dark |
| 2 |
|
Egg white; slightly beaten |
| 1 1/4 |
c |
Flour |
| 1/3 |
c |
Sugar |
| 2 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Raisins |
INSTRUCTIONS
Spray 12 (2-1/2") muffin cups with cooking spray. In medium bowl combine
pumpkin, cereal, milk, corn syrup and egg whites. In large bowl combine
remaining ingredients. Add pumpkin mixture; stir until well blended.
Spoon into prepared muffin cups. Bake in 400 F oven 20 minutes or until
toothpick inserted in center comes out clean. Cool in pan 5 minutes.
Remove; cool on wire rack. Makes 12 muffins.
Each muffin provides: 0 g total fat, 0 g cholesterol, 150 Calories, 4 g
protein, 35 g carbohydrate, 340 mg sodium
* Source: Karo pamphlet
* Typed for you by Karen Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/54lowfat.zip
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