Yield:
12 MuffinsIngredients:
| 1 | c | pumpkin; canned solid-pack |
| 1 | c | cereal; High-fiber shreds |
| 3/4 | c | milk, nonfat milk; skimmed |
| 1/3 | c | syrup; corn light or dark |
| 2 | egg white; slightly beaten | |
| 1 1/4 | c | wheat flour, flour |
| 1/3 | c | sugars sugar |
| 2 | ts | baking powder |
| 1/2 | ts | salt |
| 1/2 | c | raisins, seed raisins |
Preparation for Low Fat and Healthy Pumpkin bran muffins Recipe:
Spray 12 (2-1/2") muffin cups with cooking spray. In medium bowlcombine pumpkin, cereal, milk, corn syrup and egg whites. In large
bowl combine remaining ingredients. Add pumpkin mixture; stir until
well blended. Spoon into prepared muffin cups. Bake in 400 F oven 20
minutes or until toothpick inserted in center comes out clean. Cool
in pan 5 minutes. Remove; cool on wire rack.
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