Gingerbread Muffins
Great as a snack or anytime!

Servings: 12

• 1 1/2 cups unprocessed oat bran
• 1/2 cup firmly packed brown sugar
• 1/2 cup all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon salt
• 1 cup mashed pumpkin, , cooked
• 1/2 cup skim milk
• 2 egg whites, lightly beaten
• 2 tablespoons vegetable oil
• Cooking oil spray

Combine bran, brown sugar, flour, baking powder, pumpkin pie spice and salt in a large bowl and stir well. Make a well in center of mixture.

In a second bowl, combine pumpkin and next three ingredients; stir well.
Add to dry ingredients, stirring just until moistened.
Spoon into muffin pans coated with cooking spray, filling ¾ full.
Bake at 425 degrees for 20 minutes.
Remove from pans immediately; serve warm or at room temperature.
Banana Oat Bran Muffins: Substitute ¾ cup mashed ripe banana for pumpkin.
Apple-Oat Bran Muffins: Substitute 1/2 cup minced apple for pumpkin.
Substitute apple pie spice for pumpkin pie spice.
Add 1 Tsp ground cinnamon to dry ingredients.

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