Pumpkin And Cranberry Muffins

By á-170456

Ingredients

• 1/2 cup canned pumpkin puree
• 1/4 cup egg substitute (equivalent to 1 egg)
• 3/4 cup nonfat milk
• 2 tablespoons canola oil
• 2 cups cake flour
• 3 teaspoons baking powder
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/2 cup dark brown sugar - (packed)
• 1 cup fresh cranberries finely chopped
• Butter for muffin pan
• 1/4 cup granulated sugar

Details

Servings 12

Preparation

Step 1

Combine pumpkin, egg substitute, milk and oil in small bowl. Sift together flour, baking powder, cinnamon, ginger, cloves and salt into large mixing bowl. Stir in brown sugar, mixing well.

Make well in center of flour mixture. Pour pumpkin mixture into well, then sprinkle with cranberries. Stir just until all ingredients are moistened; do not over-mix or muffins will be tough.

Spoon into 12 nonstick muffin cups that have been lightly buttered. Bake at 400 degrees until toothpick inserted in center of muffins comes out clean, 12 to 15 minutes.

Let muffins sit in pan 1 minute, then invert onto wire rack. Roll in granulated sugar while still warm.

This recipe yields 12 muffins.

Each muffin: 142 calories; 176 mg sodium; 1 mg cholesterol; 2 grams fat; 27 grams carbohydrates; 3 grams protein; 0.20 gram fiber.