Ritch
10-07-2009, 12:01 AM
1 cup wheat bran
1/2 cup oat bran
1 cup whole wheat flour
1/2 cup skim milk
2 each large eggs
1 tablespoon vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 tablespoon baking powder
1/2 cup Splenda
14 ounces canned pumpkin
Preheat oven to 350f. Spray a muffin tin with cooking spray to prevent sticking. Do not use papers.
Beat eggs and add the milk, vanilla, cinnamon, nutmeg and sweetener. Mix the oat and wheat bran and add the wet ingredients. Set aside for 5 minutes to soften.
Once softened, add the remaining ingredients and stir just to blend.
Spoon into the muffin tin and bake approx 25-30 minutes or until the muffins pull away from the sides of the pan. They are very moist and may not 'test' done.
Let cool for 10 minutes before removing from pan.
Let cool completely and refrigerate any leftovers.
Serving Size : 12 muffins
Per Serving: 101 Calories; 2g Fat (12.7% calories from fat); 5g Protein; 21g Carbohydrate; 5g Dietary Fiber; 36mg Cholesterol; 156mg Sodium.
1/2 cup oat bran
1 cup whole wheat flour
1/2 cup skim milk
2 each large eggs
1 tablespoon vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 tablespoon baking powder
1/2 cup Splenda
14 ounces canned pumpkin
Preheat oven to 350f. Spray a muffin tin with cooking spray to prevent sticking. Do not use papers.
Beat eggs and add the milk, vanilla, cinnamon, nutmeg and sweetener. Mix the oat and wheat bran and add the wet ingredients. Set aside for 5 minutes to soften.
Once softened, add the remaining ingredients and stir just to blend.
Spoon into the muffin tin and bake approx 25-30 minutes or until the muffins pull away from the sides of the pan. They are very moist and may not 'test' done.
Let cool for 10 minutes before removing from pan.
Let cool completely and refrigerate any leftovers.
Serving Size : 12 muffins
Per Serving: 101 Calories; 2g Fat (12.7% calories from fat); 5g Protein; 21g Carbohydrate; 5g Dietary Fiber; 36mg Cholesterol; 156mg Sodium.