| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Breads |
12 |
Servings |
INGREDIENTS
| 1/3 |
c |
Margarine (reduced calorie) |
| 1 |
c |
Brown sugar |
| 1/3 |
c |
Light molasses |
| 2 |
|
Egg whites |
| 1 |
c |
Pumpkin |
| 1 |
c |
Oat bran |
| 1 |
c |
Flour |
| 1 |
tb |
Pumkin pie spice |
| 1/2 |
ts |
Baking soda |
| 1/4 |
ts |
Baking powder |
| 1/4 |
ts |
Salt (optional) |
| 1/2 |
c |
Whole almonds (chopped) |
| 1/4 |
c |
Sugar |
| 1/2 |
ts |
Cinnamon |
| 2 |
tb |
Flour |
| 1 |
tb |
Margarine |
INSTRUCTIONS
STRUESSEL TOPPING
Preheat oven to 350 and spray muffin cups with cooking spray. Cream
together magarine, sugar, and molasses. Add egg whites and pumkin. Add dry
ingredients and stir until moistened. Add almonds. Fill muffin cups 3/4
full. Combine struessel topping ingredients, cutting in margarine until
mixture is crumbly. Sprinkle struessel topping over muffin batter. Bake for
35-40 minutes until wooden pick comes out clean.
A Message from our Provider:
“Find God. You were born to appreciate perfection”