Oatmeal/Pumpkin Breakfast muffins

Name: Oatmeal/Pumpkin Breakfast muffins Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 20
Ingredients: Egg substitute liquid (Egg Beaters) 0.50 cup; Pumpkin Pie spice 1 tbsp; Raisins 1 cup packed; Pumpkin cooked 1 cup mashed; Baking Powder 3 Tbls; Baking Soda 1.50 tsp; Old Fashioned Quaker Oatmeal- Plain (1/2 cup dry) 8 serving (4 cups); Splenda No Calorie Sweetener 48 tsp (1 cup); 2% Lactose free milk 2 cups

Minutes to Prepare: 15
Minutes to Cook: 30

Number of Servings: 20

Ingredients

Egg substitute, liquid (Egg Beaters), 0.50 cup Pumpkin Pie spice, 1 tbsp Raisins, 1 cup, packed Pumpkin, cooked, 1 cup, mashedBaking Powder, 3 TblsBaking Soda, 1.50 tsp Old Fashioned Quaker Oatmeal- Plain (1/2 cup dry), 8 serving (4 cups)Splenda No Calorie Sweetener, 48 tsp (1 cup)2% Lactose free milk, 2 cups

Directions

Mix everthing together by hand. Place in a greasd muffin tin and bake at 375 degrees for 30 minutes.

Serving Size:�20 small but filling muffins

Servings Per Recipe: 20

Nutritional Info Amount Per Serving

Calories: 104.5
Total Fat: 1.8 g
Cholesterol: 2.1 mg
Sodium: 221.7 mg
Total Carbs: 22.1 g
Dietary Fiber: 2.1 g
Protein: 3.8 g

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