Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ¼ \N | Cp oats, quick or old fashioned, uncooked |
| 1 tablespoon | Packed brn sugar |
| ⅛ teaspoon | Pumpkin pie spice |
| 1½ \N | Cp flour |
| 1 \N | Cp oats |
| ¾ \N | Cp packed brn sugar |
| 2 teaspoons | Bqaking powder |
| 1½ teaspoon | Pumpkin pie spice |
| ½ teaspoon | Baking soda |
| ½ teaspoon | Salt, optional |
| ¼ \N | Cp chopped pecans, opt. |
| 1 \N | Cp canned pumpkin |
| ¾ \N | Cp skim milk |
| 3 tablespoons | Vegetable oil |
| 2 \N | Egg whites, lightly beaten |
TOPPING
MUFFINS
Heat oven to 400. Line 12 muffin cups with paper liners. For topping, combine all ingredients and set aside. For muffins, combine dry ingredients and mix well. Combine pumpkin, milk, oil and egg whites and mix well. Add to dry ingredients and mix just until dry ingredients are moistened. Fill muffin cups almost full-sprinkle with topping. Bake 22-25 minutes, or until a wooden pick tests clean. Cool muffins 5 minutes in pan on wire rack, then remove from pan. Serve warm, makes 1 dozen.
Posted to Digest eat-lf.v096.n188 Date: Tue, 15 Oct 1996 8:23:48 -0400 (EDT) From: NFRITZ@...