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Post by jinxx47 on Oct 9, 2007 7:38:30 GMT -5
Lite Pumpkin Cream Cheese Muffins Celebrate Fall with this delicious, light recipe. 25 Minutes to Prepare and Cook Ingredients TOPPING 1/3 c. chopped pecans 1/2 c. splenda brown sugar blend (If you don't have this you can substitute with 1/4 c. splenda and 1/4 c. brown sugar) 1 tb. cinnamon BATTER: 1 1/4 cups all-purpose flour 3/4 cup splenda 1/2 tsp baking soda 2 tsp pumpkin pie spice 1 egg 2/3 cup canned pumpkin 1/2 cup applesauce 1 tsp vanilla extract FILLING: 1 (8 ounce) package fat free cream cheese 2 egg whites 1 teasthingy vanilla extract 3 tablesthingys splenda Directions Preheat oven to 350 degrees. Pam the muffin pan you plan to use. Mix topping ingredients together in a separate bowl and set aside. In a small bowl, beat cream cheese until soft. Add egg, vanilla and splenda. Beat until smooth, then set aside. (Don't worry if it's a little lumpy.) In a large bowl, mix flour, splenda, baking soda, and spice. Add egg, pumpkin, applesauce and vanilla. Beat together until smooth. Set aside. Place pumpkin batter in muffin cups about 1/4 full. Then add one to two tablesthingys of the cream cheese filling. Top with more pumpkin batter and sprinkle with pecan topping. Bake at 350 degrees for approximately 15 minutes or until done. Makes 12 moist muffins. Number of Servings: 12 Nutritional Info * Servings Per Recipe: 12 * Amount Per Serving * Calories: 123.1 * Total Fat: 3.2 g * Cholesterol: 19.2 mg * Sodium: 162.0 mg * Total Carbs: 17.1 g * Dietary Fiber: 1.3 g * Protein: 5.6 g
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