Monday, October 11, 2010
New Recipe Monday-Low Fat Pumpkin Chocolate Chip Muffins
These turn out moist and yummy and they stay moist for several days.
Pumpkin Chocolate Chip Muffins
Preheat oven to 375 degrees.
1 1/2 Cups Kellogg's All Bran or Fiber One (the ones that look like worms)
1 Cup Wheat or White Flour
1 Cup Milk (I use Skim Milk and it is just fine)
1/2 Cup plain fat free yogurt
2/3 Cup UN-packed brown sugar
2 egg whites
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 cup Chocolate Chips
1 Cup Canned Pumpkin (plain unseasoned-they do sell one that has the spices in it)
1 Tbsp Pumpkin Pie Spice (the equivalent is 2 tsp cinnamon,1/4 tsp nutmeg,1/2 tsp ground ginger and 1/2 tsp ground cloves if you don't have the pre-mixed version)
Pour the milk over the Cereal in a small bowl and let sit and soak for 5-10 minutes (yes it looks nasty but it is necessary so just do it- I promise it won't taste like bran!). Mix the rest of the dry ingredients in a large bowl. Crack the eggs in a separate bowl and separate the whites from the yolks. You can save or discard the yolks. Add the pumpkin and yogurt to the eggs and whip a little to break up the egg whites. Add the wet to the dry ingredients, and add the soaked cereal and milk to the dry ingredients. Mix with a large spoon or spatula (electric mixer is unnecessary) just until the ingredients are blended and moist. Do not over mix the batter it should be lumpy. Fold in the chocolate chips and scoop into 16 regular muffin cups or 12 larger muffin cups. Spray the cups with non-stick spray first or line with paper liners--I spray mine.
Bake 20-25 minutes or until toothpick comes out clean. Cool and eat! Store leftover cooled muffins in a sealed bag or container.
Can you believe how good this looks? Me neither I have to go eat one now!
WW Points 2 if you make 16 muffins. Enjoy!