Lowfat Pumpkin Cranberry Muffins Recipe
2 cups flour
1/2 cup brown sugar
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 cup pumpkin puree
2 cups fresh or frozen (thawed) cranberries, coarsely chopped
1/2 cup applesauce
1/4 cup skim milk
1/4 cup molasses
1/4 cup egg substitute
Preheat oven to 350 degrees. Spray a 12-cup muffin pan with nonstick spray. Combine dry ingredients in a medium mixing bowl and set aside. Combine remaining ingredients in a separate mixing bowl. Add liquid ingredients to the dry ingredients, mixing just until moist. Fill muffin cups and bake 30 minutes, or until golden brown. Remove from tins and cool on wire racks.
Makes 12 Servings
Serving Size: 1 muffin
Nutrients per serving :
Calories: 150
Total fat: 1 gram
Saturated fat: trace
Cholesterol: trace
Sodium: 213 mg
Carbohydrate: 33 grams
Protein: 3 grams
Dietary fiber: 2 gram
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