Pumkin Cranberry Mini Muffins
(from susieq10’s recipe box)
when making muffins consider substituting about 1/3 of all purpose flour with whole wheat, as well as some whole grain in the mix. You might have to up moisture a tad, with milk, juice or a little melted butter
Source: weightwatchers.com
Prep time: 15 minutes
Cook time: 14 minutes
Serves 12 people
Categories: Weight Watchers
Ingredients
- cooking spray
- 2/3 cup flour
- 1/3 cup whole wheat flour
- 4 tsp white granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp ground cinnamon
- 1/4 tsp salt
- 1 large egg white, room temperature
- 1/2 cup canned pumpkin (do not use pumpkin pie filling)
- 1/3 cup fresh cranberries, chopped
- 1/4 cup lowfat buttermilk
- 2 1/2 Tbsp packed dark brown sugar
- 2 Tbsp unsalted butter, melted and cooled
- 1/2 tsp vanilla extract
Directions
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Position rack in center of oven and preheat oven to 400 deg. Spray the 12 indentations in a mini muffin tin with cooking spray.
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In a large bowl, whisk together both flours, white sugar, baking powder, baking soda, cinnamon and salt.
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In a second bowl, whisk together egg white, canned pumpkin, cranberries, buttermilk, brown sugar, melted butter and vanilla until mixture is fairly smooth (except for chopped cranberries, of course).
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Pour wet ingredients into dry; stir with a wooden spoon just until there are no pockets of dry flour in the mixture.
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Spoon into prepared muffin tin, about 2 tablespoons per indentation.
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Bake until browned, until a toothpick inserted into center comes out clean, about 12-14 min. Cool in tin for a couple of minutes before turning muffins out and cooling them on a wire rack.