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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 12 |
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This is a make-over of a Weight Watchers make-over. The fat has been reduced as has the sugar. These are a moist, spice muffin that can be enjoyed for breakfast or a quick dessert. Ingredients:
2 cups whole wheat pastry flour |
1 tablespoon baking powder |
1 teaspoon salt |
1 teaspoon baking soda |
1/2 teaspoon clove |
1 teaspoon ground cinnamon |
1 teaspoon ground nutmeg |
1/2 cup unsweetened applesauce |
2 tablespoons canola oil |
1 cup canned pumpkin |
1/3 cup sugar |
1/3 cup splenda granular |
1/2 cup fat free egg substitute |
1/3 cup non-fat powdered milk |
1/3 cup water |
1/3 cup walnuts, chopped fine |
Directions:
1. Preheat oven to 400 degrees.
2. Spray a 12-cup muffin tin with non-stick cooking spray and set aside.
3. Mix the flour, baking powder, salt, baking soda, cloves, cinnamon, nutmeg, non-fat powdered milk in a large bowl.
4. Combine the applesauce, pumpkin, sugar, Splenda, oil, egg substitute and water in a medium bowl; mix thoroughly.
5. Add the applesauce mixture to flour mixture, mixing until completely incorporated.
6. Pour the batter into muffin tin, filling about 2/3 full.
7. Sprinkle tops of batter with walnuts.
8. Bake for 15 to 20 minutes or until tester inserted in center of a muffin comes out clean.
9. Please note: When you bake with Splenda, the cooking time is greatly reduced.
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