1 cup oat bran
1 cup all purpose white flour
1/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/8 teaspoon salt
1/4 cup liquid egg substitute
1/2 cup low fat buttermilk
1/2 cup canned solid pack pumpkin; not pumpkin pie filling
3 tablespoons canola or corn oil
2 tablespoons dark molasses
3/4 cup dark or light raisins
Preheat the oven to 400F. Coat a 12 cup standard muffin tin with nonstick spray coating and set aside. In a large bowl, combine the oat bran, flour, sugar, baking powder, baking soda, pumpkin pie spice and salt. Stir to mix well. Add the egg substitute, buttermilk, pumpkin, oil and molasses. Stir until just mixed. Stir in the raisins. Spoon the batter into the muffin tin cups. Bake for 16 to 19 minutes or until the muffins are springy to the touch and lightly browned. Cool for 2 to 3 minutes and remove. These muffins taste great warm and can also be stored at room temperature in an airtight container for 2 to 3 days. Freeze for longer storage. 12 servings, 1 muffin per serving.
Nutritional Information per serving:
Calories: 159, Fat: 4 g, Cholesterol: 0 mg, Sodium: 131 mg, Carbohydrate: 27 g, Dietary Fiber: 2 g, Sugars: 13 g, Protein: 4g
Diabetic Exchanges: 2 Carbohydrate, 1/2 Fat
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