| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 1 | Servings | ||
INGREDIENTS
| 1/2 | c | All purpose flour |
| 1/2 | c | Whole wheat flour |
| 1/4 | c | Raisins (I added diced apples instead) |
| 1/3 | c | Sugar |
| 3 | tb | Crushed Bran |
| 1 1/2 | ts | Baking powder |
| 1/2 | ts | Baking soda |
| 1 | c | Canned pumpkin |
| 1/4 | c | Egg substitute (the equivalent is 1 egg) |
| 1/4 | c | Orange Juice |
| 1 | ts | Pumpkin pie spice |
| 1/2 | ts | Vanilla |
INSTRUCTIONS
Preheat oven to 350. Spray large muffin cups with nonstick cooking spray. Sprinkle cups evenly with 11/2 tsp. of the white flour. In a large bowl, combine all of the dry ingredients. In a medium bowl, combine the pumpkin, egg, juice, and vanilla. Add to the flour mixture. Spoon the batter into the cups. Bake 25-30 minutes-until a toothpick comes out clean. DO NOT OVERBAKE. Makes 6 Large Servings. 1 F/V 1/4 P/M 1 B 25 Optional Calories 0g Fat (Unless you add real egg) 3g Fiber Posted to recipelu-digest Volume 01 Number 193 by Lee Theis <theis@geocities.com> on Nov 04, 1997
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