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A great breakfast muffin or slice, loaded with beta carotene and high fiber. Using egg whites and alternative sweetener
makes it Diabetic friendly, too.
Ingredients:
2 1/2 cups flour, about half of that can be whole wheat flour
2 1/2 cups oat bran
1 1/2 cups sugar or substitute equivalent, heat stable alternative
1 Tbsp ground cinnamon
1 tsp ground cloves
1 tsp ground nutmeg
1 Tbsp baking soda
4 egg whites or 1/2 cup egg substitute
1 - 29 ounce can of pumpkin, or 4 cups homemade pumpkin puree, thawed if necessary
1/2 cup applesauce, unsweetened variety
1/2 cup chopped nuts, optional
1 cup raisins, optional
*If you use artificial sweetener like that which comes in the little paper packets, the volume of your batter will be
less and your muffins or loaves will be smaller.
Procedure:
Preheat oven to 350 F and prepare pans by spraying with non stick baking spray.
In a large bowl, mix dry ingredients untill well blended. In another bowl, stir together egg whites,
pumpkin and applesauce. Make a well or deep dent in the center of the dry ingredients and pour in the wet ingredients,
stirring just until moistened. Stir in nuts and raisins and pour into prepared pans.
Bake loaves about 1 hour or until a knife inserted into the center comes out clean. Bake muffins about 30 to 35
minutes or until a knife inserted into the center comes out clean.
Serving Size: 1 slice (1/10th of 1 loaf) OR 1 muffin contains approx;
163 calories, 1.1 g fat (0 g saturated), 33 g carbohydrate, 6 g protein, 0 mg cholesterol, 203 mg sodium,
3.8 g dietary fiber
Diabetic Exchange; 2 bread/starch, 1/2 fruit
** If made with artificial sweetener and raisins, but without chopped nuts
2 loaves = 10 servings each OR 24 muffins
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