Wheatena Maple Pumpkin Cranberry Muffins

Wheatena Maple Pumpkin Cranberry Muffins
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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
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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

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