Easy pumpkin muffins
1 Servings
Ingredients
| Quantity | 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 |
Directions
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