Weekly Recipe- Pumpkin Cranberry Muffins/ 10-04-08

Enjoy these hearty low-fat muffins as a warm and healthy start to your day.

Pumpkin Cranberry Muffins


INGREDIENTS:

• 2 C flour
• 1/2 C brown sugar
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp salt
• 1 C pumpkin puree
• 2 C cranberries (fresh or frozen)
• 1/2C apple sauce
• 1/4C skim milk
• 1/4C molasses
• 1/4C egg substitute

INSTRUCTIONS:

Preheat over to 350 degrees Fahrenheit. Spray a 12-cup muffin pan with nonstick spray. In a medium bowl, combine flour, brown sugar, baking soda, cinnamon, nutmeg, and salt. Combine remaining (wet) ingredients in another bowl. Add the wet mixture to the dry mixture until just moist. Divide batter between muffin cups and bake for 30 minutes (or until and inserted toothpick comes out clean). Remove from tins and cool on a wire rack.

NUTRITIONAL VALUE per muffin:

Calories: 140
Fat: 0.5 g
Protein: 3.9 g
Carbs: 31 g