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Bran Pumpkin Muffins




Source of Recipe


Wayne Boatright, rfc


List of Ingredients




1 1/4 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1 tablespoon pumpkin pie spice
1 1/4 cups All-Bran® Original
1 cup low fat milk
1 cup raisins
1 cup canned pumpkin -- plus 3 tablespoons
1 cup Splenda
1/2 cup egg substitute
1 1/2 teaspoons sugar (optional)


Recipe



Stir together flour, the 1 cup sugar, baking powder, salt, and pumpkin pie
spice. Set aside.

In large mixing bowl, combine KELLOGG'S® ALL-BRAN® cereal, milk, raisins
and pumpkin. Let stand about 2 minutes or until cereal softens.

Add egg and beat well. Add flour mixture, stirring only until combined.
Portion evenly into twelve 2 1/2-inch muffin pan cups coated with cooking
spray. Sprinkle with the 1 1/2 teaspoons sugar.

Bake at 400° F about 20 minutes or until lightly browned. Serve warm.

Description:
"low-fat, no sugar added"
Yield:
"12 muffins"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 101 Calories; 1g Fat (11.8% calories
from fat); 3g Protein; 20g Carbohydrate; 1g Dietary Fiber; trace
Cholesterol; 144mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2
Vegetable; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates.