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Name: Sin-Free Pumpkin Muffins - Egg
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 2 Extra-large egg whites or; 1 ts Baking soda; 1 1/2 ts Pumpkin pie spice; 1 c Quick-cooking oatmeal; 1 tb Vanilla extract; 1 1/3 c Cake flour; 2/3 c Brown Sugar packed; 1 pn Salt; Extra brown sugar and; 1/2 c Low-fat buttermilk; 1/3 c Orange marmalade; 1 c Canned pumpkin puree

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INGREDIENTS

2 Extra-large egg whites or
1 ts Baking soda
1 1/2 ts Pumpkin pie spice
1 c Quick-cooking oatmeal
1 tb Vanilla extract
1 1/3 c Cake flour
2/3 c Brown Sugar ; packed
1 pn Salt
Extra brown sugar and
1/2 c Low-fat buttermilk
1/3 c Orange marmalade
1 c Canned pumpkin puree

INSTRUCTIONS

1. Preheat the oven to 350 degrees and oil a muffin tin. 2. Combine the first 9 ingredients in a food processor fitted with the metal blade. 3. Add the oatmeal and flour and process in until just combined. 4. Fill the muffin tin cups with the batter and top with the brown sugar and bran cereal (optional). Bake for 30 minutes or until a tester inserted into a muffin comes out almost clean. Yield: About 24 muffins * fast: Can prepare up to 3 days in advance and refrigerate, or freeze for up to 3 months. * fabulous: With banana instead of pumpkin. NOTES : These are so delicious, it is hard to believe that they are low-fat. Posted to EAT-LF Digest by KSBAUM@aol.com on Jun 13, 1999, converted by MM_Buster v2.0l.

NOTES

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Sin-Free Pumpkin Muffins - Egg

2 Extra-large egg whites or
1 ts Baking soda
1 1/2 ts Pumpkin pie spice
1 c Quick-cooking oatmeal
1 tb Vanilla extract
1 1/3 c Cake flour
2/3 c Brown Sugar packed
1 pn Salt
 Extra brown sugar and
1/2 c Low-fat buttermilk
1/3 c Orange marmalade
1 c Canned pumpkin puree

1. Preheat the oven to 350 degrees and oil a muffin tin.    2. Combine the first 9 ingredients in a food processor fitted with the  metal blade.    3. Add the oatmeal and flour and process in until just combined.    4. Fill the muffin tin cups with the batter and top with the brown sugar  and bran cereal (optional). Bake for 30 minutes or until a tester inserted  into a muffin comes out almost clean.    Yield: About 24 muffins    * fast: Can prepare up to 3 days in advance and refrigerate, or freeze for  up to 3 months.    * fabulous: With banana instead of pumpkin.    NOTES : These are so delicious, it is hard to believe that they are  low-fat.    Posted to EAT-LF Digest by KSBAUM@aol.com on Jun 13, 1999, converted by  MM_Buster v2.0l.

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Nutrition

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Serving Size: 1 Serving (1448g)
Recipe Makes: 1 servings

Calories: 4170
Calories from Fat: 214 (5%)

Amt Per Serving		% DV

	Total Fat 23.7g	32 %
	Saturated Fat 5.2g	26 %
	Monounsaturated Fat 6.1g
	Polyunsanturated Fat 8.2g
Cholesterol 9mg		3 %
Sodium 2008.6mg		69 %
Potassium 2416.6mg		64 %
Total Carbohydrate 884.2g		260 %
	Dietary Fiber 57.9g	232 %
	Sugars, other 826.3g
Protein 98.2g		140 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 4170

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