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Low Point Pumpkin Oat Bran Muffins |
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Written by Angie
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 These taste-tempting muffins will help you keep your weight loss goals, points and cholesterol in check. They're also very sneaky--I took these muffins to work and didn't tell anyone that they were healthy. They were inhaled in no time and everyone was none the wiser. Even those who would normally turn their noses up at a low-calorie choice commented on how delicious they were. I should have brought more! So here they are for your dieting pleasure, weighing in at only two moist points per normal-sized muffin.
Pumpkin Oat Bran Muffinsmakes 12 medium-sized muffins 1-1/2 C oat bran 1/2 C all-purpose flour 1/4 tsp. salt 2 tsp. baking powder 1/2 C low-fat milk 1 C canned pumpkin | 2 T canola oil vegetable cooking spray 2/3 C firmly packed brown sugar 1 tsp. pumpkin pie spice 1/4 cup Egg Beaters | Nutrition Facts
Servings: 12 Calories: 88
From fat: 26
Total fat: 2.6 g
Cholesterol: 1 mg
Sodium: 68 mg
Total Carbs: 14.8
Fiber: .8 g
Sugars: 9g
Protein 1.7g | Preheat oven to 425 degrees. Pour oat bran, brown sugar, flour, baking powder, pumpkin pie spice and salt in a large bowl and stir until well combined. Combine wet ingredients in separate bowl and stir well. Add wet ingredients to dry, stirring only until dry ingredients are moistened. For tender muffins, be sure not to over combine. Spoon into muffin pans coated with vegetable cooking spray, filling 2/3 full. Note: If you try to use paper wrappers, muffins tend to stick to the paper. Bake at 425 degrees for 20 minutes. Remove from pans immediately and allow to cool before storing. |
These are moist and delicious. I would not change a thing! Thanks. what are egg beaters? Can you use normal eggs and how many? |
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