Thursday, October 7, 2010

Lighten Up Pumpkin Muffins

Makes 12 muffins, approximately 167 calories, 20 grams carbs, 8.5 grams fat (almost all unsaturated), and 4 grams protein each

1 cup AP flour
1 cup whole wheat pastry flour
2 tsp baking powder
1 TBSP cinnamon
½ tsp ground ginger
¼ tsp salt
¼ cup canola oil
¼ cup natural unsweetened apple sauce
¼ cup sugar free maple syrup
½ cup egg substitute, plus extra for egg wash
¾ cup pumpkin puree
¼ cup 1 % milk
½ cup chopped pecans
1 TBSP water
¼ cup crushed bran cereal flakes

Whisk flour, baking powder, spices and salt together.  Line muffin pan with liners. Preheat oven to 400

Beat canola oil and apple sauce together.  Add in SF maple syrup; add egg substitute in 2 portions, beating well after each.  Gently fold in the pumpkin puree and milk.  Add flour mixture and blend into batter.  Divide among 12 muffin cups. 

Bake for 15 minutes.  Remove carefully and brush tops of muffins with egg wash and sprinkle with crushed bran flakes.  Return to oven and bake an additional 10 minutes or until puffed and toothpick comes out clean.