Breakfast Muffins
Nutritional Info
- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 140.4
- Total Fat: 7.1 g
- Cholesterol: 21.1 mg
- Sodium: 23.6 mg
- Total Carbs: 16.5 g
- Dietary Fiber: 1.7 g
- Protein: 3.1 g
View full nutritional breakdown of Breakfast Muffins calories by ingredient
Introduction
I love these muffins for breakfast. 1 muffin and a yogart and I am good until lunch time. I love these muffins for breakfast. 1 muffin and a yogart and I am good until lunch time.Number of Servings: 18
Ingredients
-
1 Cup Butter Milk
1 Cup Bran Buds
1 C of canned pumpkin
1/2 Tsp Salt
1 tsp baking powder
1/2 tsp baking soda
1/3 C Oil
2 eggs
3/4 C of Stevia for baking
1 tsp of Vanilla
2 C of WW Flour
1 tsp Cinnamon
1/2 tsp Nutmeg
1 Medium Apple Chopped
1/2 C to 1 Cup Craisens
Directions
Soak Bran Buds in buttermilk for 5 minutes.
Add: pumpkin, eggs, stevia, vanilla, oil and mix well.
Add: flour, cinnamon, salt, baking soda, baking powder, nutmeg, chopped apple, craisens and mix well. Fill muffin tins about 3/4 full, bake at 350 degrees for 10-15 minutes. They are done when you can touch them in the middle and the bounce back.
Serving Size: 12-18 Muffins
Number of Servings: 18
Recipe submitted by SparkPeople user DEBSHORES.
Add: pumpkin, eggs, stevia, vanilla, oil and mix well.
Add: flour, cinnamon, salt, baking soda, baking powder, nutmeg, chopped apple, craisens and mix well. Fill muffin tins about 3/4 full, bake at 350 degrees for 10-15 minutes. They are done when you can touch them in the middle and the bounce back.
Serving Size: 12-18 Muffins
Number of Servings: 18
Recipe submitted by SparkPeople user DEBSHORES.