Apple/Pumpkin Muffins

Shared by: rljaegers

1 Point Per 2 Muffins

1 tablespoon baking powder

1 teaspoon cinnamon

1/2 teaspoon salt

3/4 cup splenda

1 1/2 cups whole wheat flour

2 1/2 cups all-Bran® Cereal

1/2 cup hodgeson Mill unprocessed wheat bran

3/4 cup pumpkin, canned

3 egg whites

1 cup applesauce, unsweetened

1 1/2 cups skim milk

3/4 cup raisins, seedless

2 teaspoons vanilla extract

Mix all ingredients together. Put 1/4 cup of batter in *pam sprayed paper lined muffin pans or pam sprayed non-stick muffin pans. Bake at 350º for 25 or 30 minutes. Remove to a wire rack and cool.

Makes about 24 muffins.

2 Muffins Per Serving

** Freezes well

*I spray the muffin papers with pam or use a non-stick muffin pan but I still spray it with pam. They are so low fat that they stick to the paper and the pan.

**They should be kept refrigerated or frozen. (no preservatives)