| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Desserts, Fat free, Low calorie, Muffins |
14 |
Servings |
INGREDIENTS
| 1 |
c |
Oat Bran Cereal – Quaker |
| 2 |
tb |
Wheat Germ – Honey Crunch |
| 3/4 |
c |
Flour |
| 2 |
ts |
Baking powder |
| 1 |
ts |
Pumpkin pie spice |
| 1 |
ts |
Cinnamon |
| 1/2 |
ts |
Nutmeg |
| 1/4 |
ts |
Salt |
| 1/2 |
c |
Molasses – Crosby's Lite |
| 1/4 |
c |
Honey |
| 1 |
c |
Canned pumpkin |
| 1/2 |
c |
Skim milk |
| 2 |
|
Egg whites, lightly beaten |
| 4 |
tb |
Applesauce, unsweetened |
INSTRUCTIONS
Preheat oven to 425. In large bowl combine oat bran, wheat germ, flour,
baking powder, pumpkin pie spice, cinnamon, nutmeg and salt. In medium bowl
mix molasses, honey, pumpkin puree, milk, egg whites, and applesauce until
well blended. Make a well in center of flour mixture and add pumpkin
mixture slowly, blending well. Spray a 12 cup muffin tin with nonstick
vegetable oil spray and spoon mixture into the cups until they are 3/4
full. Bake for 20 minutes or until toothpick inserted into center comes out
clean. Remove from tin; serve worm or at room temperature.
NOTES : Oringinal recipe as written - Unprocessed Oat Bran - Unbleached
Flour - 2 Tbs. Wonderslim Fat and Egg Substitute OR 4 Tbs. Applesauce.
Recipe by: Woman's World Magazine June 10/97 Posted to TNT - Prodigy's
Recipe Exchange Newsletter by "Linda G." <lindag@brunnet.net> on Jul 8,
1997
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