Kathleen's Autumnal Pumpkin/Veggie Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
4 tbsp Kroger Whipped Pumpkin Spice Cream Cheese Spread (by GRACELILY) 4 oz Parmesan Cheese, grated 4 tsp Garlic powder 4 tbsp Ground tumeric (by SUPERSNAZZ) 6 oz Baby Carrots, Raw (Kroger, about 1 cup) 1 serving Bell Pepper - Orange - 1 large (3 - 3.75 inches) (by GARYO12) 1 leek Leeks 1.25 cup Egg White--All Whites 100% liquid egg whites (You can substitute thoroughly drained frozen spinach or chopped broccoli for any one of the vegetables)
1.Preheat oven to 350 degrees
2. Spray muffin tin with PAM cooking spray
3. Dice leek, carrots and pepper into very small slivers
4. Mix egg whites, cream cheese spread, veggies, and spices thoroughly in a mixing bowl
5. Add 3 ounces of Parmesan to the mixture, reserving one ounce
6. Divide mixture among 20 muffin cups, about 2/3rd of the way up each cup
7. Sprinkle remainder of parmesan on each cup, dividing the one ounce among the 20 cups
8. Bake for 20-23 minutes, checking frequently (to forestall any boiling over) --- until top of muffins is slightly browned
9. Take out of oven; cool for 5 minutes before serving
If you want to save these, they can be refrigerated for up to 1 week, and each one can be heated for 1 minute in microwave before eating as a quick snack.
Serving Size: Makes 20 small muffins
Number of Servings: 20
Recipe submitted by SparkPeople user KATENSCH.
2. Spray muffin tin with PAM cooking spray
3. Dice leek, carrots and pepper into very small slivers
4. Mix egg whites, cream cheese spread, veggies, and spices thoroughly in a mixing bowl
5. Add 3 ounces of Parmesan to the mixture, reserving one ounce
6. Divide mixture among 20 muffin cups, about 2/3rd of the way up each cup
7. Sprinkle remainder of parmesan on each cup, dividing the one ounce among the 20 cups
8. Bake for 20-23 minutes, checking frequently (to forestall any boiling over) --- until top of muffins is slightly browned
9. Take out of oven; cool for 5 minutes before serving
If you want to save these, they can be refrigerated for up to 1 week, and each one can be heated for 1 minute in microwave before eating as a quick snack.
Serving Size: Makes 20 small muffins
Number of Servings: 20
Recipe submitted by SparkPeople user KATENSCH.
Nutritional Info Amount Per Serving
- Calories: 48.3
- Total Fat: 1.9 g
- Cholesterol: 4.9 mg
- Sodium: 110.8 mg
- Total Carbs: 4.3 g
- Dietary Fiber: 0.7 g
- Protein: 3.7 g
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