| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Muffins |
12 |
Servings |
INGREDIENTS
| 1 |
c |
All-Purpose Flour |
| 1/2 |
c |
Oat Bran |
| 1/2 |
ts |
Baking Soda |
| 1/2 |
ts |
Baking Powder |
| 2 |
ts |
Cinnamon |
| 1/2 |
ts |
Ground Ginger |
| 1 |
ts |
Nutmeg |
| 3/4 |
c |
Brown Sugar, Packed |
| 1/2 |
c |
Unsweetened Applesauce |
| 3 |
|
Egg Whites |
| 1 |
ts |
Vanilla |
| 1 |
c |
Canned Pumpkin |
| 3/4 |
c |
Lowfat Granola |
| 1/2 |
c |
Raisins |
| 1 |
c |
Apples; Chopped |
INSTRUCTIONS
Coat a muffin pan with nonstick spray or line the cups with paper baking
cups. Set aside.
In a medium bowl, wisk the flour, bran, baking soda, baking powder,
cinnamon, ginger and nutmeg.
In a large bowl, mix the sugar, applesauce, egg whites, and vanilla. Stir
in the pumpkin. Add the flour mixture and mix quickly. Fold in the
granola, raisins and apples.
Fill the muffin cups three-quarters full. Sprinkle a small amount of
brown sugar and granola onto the top of each muffin, pressing the toppings
slightly into the batter. Bake at 350° until a toothpick inserted in the
center of a muffin comes out clean, 30 to 35 minutes. Cool on a wire rack
for 5 minutes. Remove the muffins from the pan and put them on the rack to
finish cooling.
Recipe By : Judi Chadwell - judiac@holli.com
Posted to Digest eat-lf.v096.n172
Date: Tue, 1 Oct 1996 01:04:57 -0600
From: "sljc6@cc.usu.edu" <sljc6@cc.usu.edu>
NOTES : VARIATION: Replace the granola with chopped pecans or walnuts.
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