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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 9 |
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âThe aroma from these muffins is especially wonderful in the fall. They're healthy and yummy and disappear quite quickly. They also freeze well.â Irene Robinson - Cincinnati, Ohio Ingredients:
1-1/2 cups oat bran |
1/2 cup king arthur unbleached all-purpose flour |
1/2 cup packed brown sugar |
2 teaspoons baking powder |
1 teaspoon pumpkin pie spice |
1/2 teaspoon salt |
2 egg whites |
1 cup canned pumpkin |
1/2 cup fat-free milk |
2 tablespoons canola oil |
Directions:
1. 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.
2. Coat muffin cups with cooking spray; fill half full. Bake at 400° 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. Yield: 9 muffins.
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