Lowfat Pumpkin muffins with craisins and flax
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 36
Ingredients
Pumpkin, canned, without salt, 4 cup (remove) Ground Flaxseed Meal, 8 tbsp Brown Sugar, 1 cup, packed Apple juice, unsweetened, 4 fl oz Melted Butter, unsalted, .25 cup Baking Soda, 4 tsp Cranberries, dried, sweetened (craisins), 1.25 cup *Whole Wheat Flour, 4 cup (remove) *Flour, white, 1 cup (remove) Cinnamon, ground, 1 tbsp (remove) Ginger, ground, 1 tsp (remove) Vanilla Extract, 2 tsp (remove) Egg White--All Whites 100% liquid egg whites, 0.5 cup
20 MINUTES PER BATCH. IF YOU LEAVE MUFFINS IN OVEN FOR 60 MINUTES, THEY WILL BE PERFECT AS HOCKEY PUCKS.
Preheat oven to 350 with rack on second setting.
Line muffin tins with paper liners.
Combine dry ingredients first. Fold in wet ingredients and craisins until everything is fairly well blended. Fill muffin cups 3/4 full. Bake for 20 minutes. Remove immediately to cooling racks, and repeat until batter is gone.
Serving Size: Makes 36 muffins
Number of Servings: 36
Recipe submitted by SparkPeople user MOMOFKID5.
Preheat oven to 350 with rack on second setting.
Line muffin tins with paper liners.
Combine dry ingredients first. Fold in wet ingredients and craisins until everything is fairly well blended. Fill muffin cups 3/4 full. Bake for 20 minutes. Remove immediately to cooling racks, and repeat until batter is gone.
Serving Size: Makes 36 muffins
Number of Servings: 36
Recipe submitted by SparkPeople user MOMOFKID5.
Nutritional Info Amount Per Serving
- Calories: 125.7
- Total Fat: 2.2 g
- Cholesterol: 3.5 mg
- Sodium: 149.5 mg
- Total Carbs: 25.2 g
- Dietary Fiber: 3.3 g
- Protein: 3.1 g