Easy pumpkin muffins

Yield: 1 Servings

Measure Ingredient
½ cup All purpose flour
½ cup Whole wheat flour
¼ cup Raisins (I added diced apples instead)
⅓ cup Sugar
3 tablespoons Crushed Bran
1½ teaspoon Baking powder
½ teaspoon Baking soda
1 cup Canned pumpkin
¼ cup Egg substitute (the equivalent is 1 egg)
¼ cup Orange Juice
1 teaspoon Pumpkin pie spice
½ teaspoon Vanilla

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 ¼ 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@...> on Nov 04, 1997

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