Pumpkin Oat Bran Muffins - 30g Carbs, 4g Fiber
From: Healthy Cooking December/January 2009, p9
"The aroma from these muffins is especially wonderful in the fall.
They're healthy and yummy and disappear quite quickly. They also
freeze well." Irene Robinson - Cincinnati, Ohio
Prep: 15 min
Bake: 20 min
Servings: 9
1 1/2 cups oat bran
1/2 cup all-purpose flour
1/2 cup packed brown sugar
2 tsp baking powder
1 tsp pumpkin pie spice
1/2 tsp salt
2 egg whites
1 cup canned pumpkin
1/2 cup fat-free milk
2 Tbsp canola oil
In a small bowl, combine the first six ingredients.
In another bowl, whisk the egg whites, pumpkin, milk
and oil until well blended. Stir into dry ingredients
just until moistened.
Coat muffin cups with cooking spray; fill half full. Bake at
400 degrees F for 20-25 minutes or until a toothpick inserted
near the center comes out clean. Cool for 5 minutes before
removing from pan to a wire rack. Serve warm.
Servings: 9
Serving Size: 1 muffin
Nutrition Facts:
155 Calories, 4g Fat, Trace saturated fat, Trace Cholesterol,
246mg Sodium, 30g Carbs, 4g Fiber, 5g Protein
Diabetic Exchanges: 2 starch, 1/2 fat
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