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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 18 |
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from Cooking Light Magazine. Yummy and relatively guiltless. Makes big, fluffy muffins with a slightly crispy top. 3 WW points per muffin for those who keep track. Ingredients:
2 3/4 cups all-purpose flour |
1 cup granulated sugar |
1 tablespoon baking powder |
1 teaspoon baking soda |
1 teaspoon ground cinnamon |
1/2 teaspoon salt |
1 cup canned pumpkin |
3/4 cup nonfat sour cream |
1/3 cup nonfat milk |
1/4 cup vegetable oil |
1 teaspoon vanilla extract |
1 large egg |
1 large egg white |
cooking spray |
1 tablespoon granulated sugar |
1 1/2 teaspoons brown sugar |
Directions:
1. Preheat oven to 375°.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through salt) in a medium bowl, stirring with a whisk. Make a well in center of mixture.
3. Combine pumpkin and next 6 ingredients (pumpkin through egg white); add to flour mixture, stirring just until moist. Spoon the batter into 18 muffin cups coated with cooking spray.
4. Combine 1 tablespoon granulated sugar and brown sugar; sprinkle over muffins.
5. Bake at 375° for 25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack.
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