Wheatena Maple Pumpkin Cranberry Muffins |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Ingredients:
1 cup solid pack pumpkin (canned) |
1 cup skim milk (i used skim plus for extra protein) |
1/4 cup melted i can't believe it's not butter, for baking |
1/4 cup maple syrup |
1 large egg, slightly beaten |
1 cup wheatena |
1 cup all-purpose flour |
1/2 cup splenda sugar substitute, with fiber |
1/2 teaspoon salt |
1 teaspoon baking powder |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground allspice |
1/4 teaspoon ground nutmeg |
1/4 teaspoon ground cloves |
3/4 cup craisins (sweetened dried cranberries) |
1 -3 tablespoon quick oatmeal (optional) |
1 -3 tablespoon craisins (optional) |
i can't believe it's not butter-flavored cooking spray (optional) |
Directions:
1. Preheat oven to 400°F.
2. In a large mixing bowl, combine wet ingredients (pumpkin, milk, egg, butter and syrup) mixing well.
3. In a separate bowl combine dry ingredients (flour, Wheatena, sugar, baking powder and salt), I like to use a fork for this.
4. Add dry ingredients to wet and mix until moistened. Stir in 3/4 cup of crasins.
5. Spray 16 medium silicon muffin cups, set on a cookie sheet, with butter flavored baking spray. Spoon mixture into cups, filling each cup about 75% full (or to line if there is one). If desired sprinkle top with oats and additional craisins, then spray tops with the I Can't Believe It's Not Butter spray (I recommend you do, it makes the muffins much prettier).
6. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. This is the baking time if you're using the silicon baking cups, if you're not I would check them at 15 minutes.
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