cranberry bran pumpkin muffins

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 87.6
  • Total Fat: 0.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 253.7 mg
  • Total Carbs: 19.7 g
  • Dietary Fiber: 1.7 g
  • Protein: 3.4 g

View full nutritional breakdown of cranberry bran pumpkin muffins calories by ingredient


Introduction

fat free and sugar free and even my husband who won't eat splenda liked them. Add other fruits to change the flavor, like dried apricots etc. Next time I'll try wheat.
I also just use cinnamon,cloves,ginger and nutmeg rather than pum. pie spice. I buy cranberries after Thanksgiving when they go on sale and store in freezer to use all year long. fat free and sugar free and even my husband who won't eat splenda liked them. Add other fruits to change the flavor, like dried apricots etc. Next time I'll try wheat.
I also just use cinnamon,cloves,ginger and nutmeg rather than pum. pie spice. I buy cranberries after Thanksgiving when they go on sale and store in freezer to use all year long.
Number of Servings: 12

Ingredients

    1 1/4 C FLOUR
    1/2 C SPLENDA
    1 TBSP. BAKING POWDER
    1/2 tsp PUMPKIN PIE SPICE
    1/4 tsp SALT
    1 1/2 C RAISIN BRAN CEREAL
    1 1/4 C VANILLA SOY MILK
    2 EGG WHITES
    1/4 C COOKED PUMPKIN ( CAN SUBSTITUTE
    APPLESAUCE)
    1 CUP CRANBERRIES

Directions

STIR TOGETHER DRY INGREDIENTS. SOAK CEREAL IN MILK FOR 2 MINS. ADD EGG WHITES AND PUMPKIN, MIX WELL.STIR IN CRANBERRIES .ADD DRY INGREDIENTS AND STIR ONLY UNTIL COMBINED. SCOOP INTO MUFFIN PAN SPRAYED WITH PAM. BAKE AT 400* FOR 22 MINUTES.

Serving Size: MAKES 12 LARGE MUFFINS

Number of Servings: 12

Recipe submitted by SparkPeople user MYTURN19.