Tuesday, November 3, 2009

Pumpkin it up!

With it being the onset of 'eating season', my household wants to try to enjoy the flavors of the holidays without all the fat. My daughter and I made the pumpkin muffins shown above, just last night. They were sweet - but not too - moist, filling and....low fat! At 155 calories per muffin (the recipe makes 9), they have 4 grams of fat but also 4 grams of fiber (and they 3 points each for those of you who count) - that's dang good...and so was the taste!
Paired with a cup of coffee and a banana this morning, one muffin made a great breakfast that was a welcome change from cold bran cereal.
Try these terrific muffins and soon you'll be enjoying the flavor of the season without all the guilt!
Pumpkin Oat Bran Muffins
1 1/2 cups oat bran
1/2 cup all-purpose flour
1/2 cup packed brown sugar
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
2 egg whites
1 cup canned pumpkin
1/2 cup fat-free milk
2 tablespoons canola oil
In a small bowl, combine the first six ingredients. In another bowl, whisk the egg whites, pumpkin, milk and oil until well blended. Stir into dry ingredients just until moistened. Coat muffin cups with cooking spray; fill half full. Bake at 400° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

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