Peachy Pumpkin Oatmeal Muffins=1 Ww Point

(1 muffin: 80 calories, 1g fat, 160mg sodium, 14g carbs, 1.5g fiber, 3g sugars, 3.5g protein = 1 Point) Got these from the Hungry Girl website. I've put loads of HG's recipes on for safekeeping. From my understanding, you can use egg whites instead of Egg Beaters. I can't wait to try these! Here is HG's write-up: These adorable holiday treats are bursting with fruity flavor and spicy sweetness. Best part is, they can pass for a breakfast item OR a dessert. So treat your holiday guests to some, or horde ‘em all for yourself (we won’t judge)!

• Ready In: 30 mins
• Yields: 12 muffins

Ingredients

• 1 1⁄4 cups oats (not quick or instant)
• 3⁄4 cup  bisquick heart smart baking mix
• 1  cup skim milk
• 1⁄2 cup Egg Beaters egg substitute, Original
• 1⁄3 cup  canned pumpkin puree
• 1  cup  canned  peaches in juice or 1  cup water, drained & chopped
• 1⁄4 cup Splenda granular
• 2  teaspoons pumpkin pie spice
• 1⁄4 teaspoon salt

Directions

1. Preheat oven to 400 degrees.
2. Combine ALL ingredients in a large bowl and stir well.
3. Spoon mixture into a 12-cup muffin tin sprayed well with nonstick cooking spray. Bake muffins for 20 minutes, or until muffins have puffed up and tops are firm and golden.
4. Allow to cool before removing from muffin tin.
5. Enjoy! (Don’t you love recipes that are this easy!).