Pumpkin Raisin Muffins -- e
Source of Recipe
Recipes From Friends 2004
Pumpkin Raisin Muffins -- e
Makes 12 muffins.
3/4 cup canned pumpkin
6 tablespoons vegetable oil
1 large egg
2 large egg whites
1 tablespoon light molasses
2 teaspoons vanilla extract
1-1/4 cups all-purpose flour
1 cup Splenda Granular
1/2 cup raisins
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
Combine pumpkin, oil, egg, egg whites, molasses and vanilla. Stir in a combined flour, Splenda, raisins, baking powder, cinnamon, ginger, nutmeg and salt just until all ingredients are moistened. Spoon batter into muffin cups.
2. Bake in preheated 375� F oven 18 to 20 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Remove muffins from pan and cool on wire rack. Serve warm or at room temperature.
One muffin equals: calories 149 �protein 3 g �carbohydrate 18 g �fat 8 g �cholesterol 18 mg �sodium 224 mg +++EXC: 1 starch, 1-1/2 fat
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