High Fiber Low Calorie Pumpkin Bran Muffins
- Ready In:
- 25mins
- Ingredients:
- 12
- Yields:
-
12 muffins
- Serves:
- 12
ingredients
- 354.88 ml whole wheat flour
- 354.88 ml unprocessed natural bran
- 9.85 ml baking soda
- 14.79 ml cinnamon
- 4.92 ml nutmeg
- 118.29 ml golden raisin
- 3 egg whites
- 118.29 ml fat-free buttermilk
- 118.29 ml water
- 118.29 ml canned pumpkin
- 4.92 ml vanilla extract
- 12 (12 g) packet Splenda sugar substitute
directions
- Preheat oven to 400 degrees. Spray muffin tins with Pam and set aside.
- Mix all dry ingredients, including raisins, in a large bowl.
- Blend egg whites, buttermilk, water, canned pumpkin, and splenda in a medium bowl.
- Add wet ingredients to dry and stir until thoroughly combined. Fill each muffin tin 1/2 full.
- Bake 15 minutes. Let cool on a wire rack. Freeze leftovers and defrost as needed.
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