Cornmeal Pumpkin Muffins
- Number of Servings: 12
Ingredients
1/2 cup cooked, mashed fresh or canned pumpkin1/2 cup egg subsitute1/4 cup plain nonfat yogurt1/4 cup unsweetened applesauce1 1/4 cup yellow cornmeal3/4 cup oatmeal1/3 cup granulated Splenda2 tsp baking powder1/2 tsp salt
Preheat oven to 400. Lightly oil or spray 12 muffin tins.
In large bowl, combine pumpkin, egg substitute, yogurt, and applesauce.
In separate bowl, combine all of the remaining dry ingredients.
Add this to the liquid ingredients, stirring just to combine. (Do not over stir or beat).
Spoon the batter into the prepared muffin tins and bake for 20-25 minutes
Number of Servings: 12
Recipe submitted by SparkPeople user SQUIRRELPEP.
In large bowl, combine pumpkin, egg substitute, yogurt, and applesauce.
In separate bowl, combine all of the remaining dry ingredients.
Add this to the liquid ingredients, stirring just to combine. (Do not over stir or beat).
Spoon the batter into the prepared muffin tins and bake for 20-25 minutes
Number of Servings: 12
Recipe submitted by SparkPeople user SQUIRRELPEP.
Nutritional Info Amount Per Serving
- Calories: 78.7
- Total Fat: 0.9 g
- Cholesterol: 0.2 mg
- Sodium: 206.3 mg
- Total Carbs: 16.0 g
- Dietary Fiber: 1.8 g
- Protein: 3.1 g
Member Reviews