2 cups reduced-fat baking mix
6 tablespoons granulated Splenda
1 1/8 teaspoons pumpkin pie spice
1/4 egg beaters OR 2 egg whites or 1 egg
1 cup pumpkin puree
1/4 cup apple cider (or juice if you don't have any)
Preheat oven to 400°F. Spray 16 2 1/2" or 6 3" muffin cups with cooking spray; set aside. Combine baking mix, splenda and apple pie spice in large bowl; set aside. Beat egg, applesauce and apple juice in small bowl with wire whisk until well blended. Add to baking mix mixture; stir just until moistened. Batter will be slightly lumpy. Spoon evenly into prepared cups.
Bake 15 to 20 minutes for small, 20-25 minutes for large muffins, or until tops are golden brown and wooden pick inserted in centers comes out clean. Remove to wire racks.
6 tablespoons granulated Splenda
1 1/8 teaspoons pumpkin pie spice
1/4 egg beaters OR 2 egg whites or 1 egg
1 cup pumpkin puree
1/4 cup apple cider (or juice if you don't have any)
Preheat oven to 400°F. Spray 16 2 1/2" or 6 3" muffin cups with cooking spray; set aside. Combine baking mix, splenda and apple pie spice in large bowl; set aside. Beat egg, applesauce and apple juice in small bowl with wire whisk until well blended. Add to baking mix mixture; stir just until moistened. Batter will be slightly lumpy. Spoon evenly into prepared cups.
Bake 15 to 20 minutes for small, 20-25 minutes for large muffins, or until tops are golden brown and wooden pick inserted in centers comes out clean. Remove to wire racks.
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