Cranberry Pumpkin Muffins
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recipe ingredients
2 cups flour
1/2 cup brown sugar
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1 cup pumpkin
2 cups fresh or frozen (thawed) cranberries, coarsely chopped
1/2 cup applesauce
1/4 cup skim milk
1/4 cup molasses
1/4 cup egg substitute
recipe directions
Preheat oven to 350 degrees. Spray a nonstick 12 cup muffin pan with nonstick spray.
Combine dry ingredients in a medium mixing bowl. Combine remaining ingredients in a separate mixing bowl. Add liquid ingredients to dry, mixing just until moist. Fill muffin cups and bake 30 minutes, or until golden brown. Remove from tins and cool on wire racks.
Serves: 12 - Nutrition Information Per Serving
| calories | total fat | sat fat | protein | fiber | sodium (mg) | carbs | ww pts |
| 139 | 0.5 | 0 | 3 | 1 | 209 | 32 | 3 |
When I first saw this recipe it sounded SOOO yummy to me that I couldn’t wait to make it. What a let down! It looked unappetizing, and it tasted even worse. The molasses was so overpowering that I could hardly gag one bite down. The rest went straight into the trash can.