Wheatena Maple Pumpkin Cranberry Muffins
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 95.8
- Total Fat: 2.7 g
- Cholesterol: 9.2 mg
- Sodium: 48.2 mg
- Total Carbs: 17.6 g
- Dietary Fiber: 2.6 g
- Protein: 1.8 g
View full nutritional breakdown of Wheatena Maple Pumpkin Cranberry Muffins calories by ingredient
Introduction
This is a recipe adapted from one on the Wheatena website. This is a recipe adapted from one on the Wheatena website.Number of Servings: 20
Ingredients
-
1 cup solid pack Pumpkin (canned)
1 cup skim plus milk
1/4 cup melted I Can't Believe It's Not Butter for baking
1/4 cup maple syrup
1 large egg, slightly beaten
1 cup Wheatena cereal
1 cup all-purpose flour
1/2 cup Splenda with fiber
1/2 teaspoon salt
1 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp ground allpice
1/4 tsp ground nutmeg
1/4 tsp ground cloves
3/4 cup Craisins (sweetened dried cranberries)
1-3 tbsp Quick Oats oatmeal (optional)
1-3 tbsp additional craisins (optional)
I Can't Believe It's Not Butter Spray
Directions
Preheat oven to 400 F.
In a large mixing bowl, combine wet ingredients (pumpkin, milk, egg, butter and syrup) mixing well.
In a separate bowl combine dry ingredients (flour, Wheatena, sugar, baking powder and salt), I like to use a fork for this.
Add dry ingredients to wet and mix until moistened. Stir in .75 cup of crasins.
Spray 20 medium silicon muffin cups, set on a cookie sheet, with butter flavored baking spray. Spoon mixture into cups, filling each cup about 75% full (or to line if there is one). If desired sprinkle top with oats and additional craisins, then spray tops with the I Can't Believe It's Not Butter spray (I recommend you do, it makes the muffins much prettier).
Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Please note: this is the baking time if you're using the silicon baking cups, if you're not I would check them at 15 minutes.
Serving Size: 20 muffins using Willon Silicon Baking Cups
In a large mixing bowl, combine wet ingredients (pumpkin, milk, egg, butter and syrup) mixing well.
In a separate bowl combine dry ingredients (flour, Wheatena, sugar, baking powder and salt), I like to use a fork for this.
Add dry ingredients to wet and mix until moistened. Stir in .75 cup of crasins.
Spray 20 medium silicon muffin cups, set on a cookie sheet, with butter flavored baking spray. Spoon mixture into cups, filling each cup about 75% full (or to line if there is one). If desired sprinkle top with oats and additional craisins, then spray tops with the I Can't Believe It's Not Butter spray (I recommend you do, it makes the muffins much prettier).
Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Please note: this is the baking time if you're using the silicon baking cups, if you're not I would check them at 15 minutes.
Serving Size: 20 muffins using Willon Silicon Baking Cups