Dessert

HEIDI'S HIGH FIBER LOW CALORIE PUMPKIN MUFFINS is for Breakfast, Dessert.

HEIDI'S HIGH FIBER LOW CALORIE PUMPKIN MUFFINS takes several minutes to prepare.

HEIDI'S HIGH FIBER LOW CALORIE PUMPKIN MUFFINS takes 15 minutes to cook.

HEIDI'S HIGH FIBER LOW CALORIE PUMPKIN MUFFINS makes 21 servings.

The ingredients for HEIDI'S HIGH FIBER LOW CALORIE PUMPKIN MUFFINS are:

1 1/2 cups whole wheat flour
1 1/2 cups unprocessed natural bran (I used organic red wheat bran)
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 cup walnuts
1 cup Truvia baking blend (you can add less, I like mine sweet)
2 teaspoons flax seed meal
3 egg whites (I used 9 tablespoons of liquid egg whites)
1 1/2 teaspoons of lemon juice+1% milk to make 1/2 cup (you can also use 1/2 fat free buttermilk)
1/2 cup water
1 teaspoon vanilla extract
3/4 cup canned pumpkin

Here is how you make HEIDI'S HIGH FIBER LOW CALORIE PUMPKIN MUFFINS:

Preheat oven to 400 degrees. Add the lemon juice to a 1/2 cup measuring cup and add the milk to make a total of 1/2 cup of liquid. Stir and set aside. If you are using the buttermilk you can skip this step. Mix all wet ingredients and the flax seed meal together in medium sized bowl and set aside.Mix together all dry ingredients in a large bowl. Add wet ingredients to the dry ingredients and mix thoroughly. Fill muffin tins 1/2 full and bake for approximately 15 minutes (you may need to reduce/add to the baking time depending on your oven). Let cool on a wire rack. Enjoy warm or wait until they cool and put in a ziplock freezer bag and freeze for later. They freeze really well!Serving Size:?Makes approximately 21 regular sized muffins

The nutritional information for HEIDI'S HIGH FIBER LOW CALORIE PUMPKIN MUFFINS is:

• Servings Per Recipe: 21
• Amount Per Serving
• Calories: 93.2

• Total Fat: 2.8 g
• Cholesterol: 0.3 mg
• Sodium: 14.3 mg
• Total Carbs: 16.0 g
• Dietary Fiber: 3.5 g
• Protein: 3.4 g

The dietary needs meet for HEIDI'S HIGH FIBER LOW CALORIE PUMPKIN MUFFINS is Low Fat