YUMMMY, that is what these muffins are. You will hardly be able to tell they are low in fat. As with any low fat baking item, where you can tell (if you are a “foodie”) is in the texture. Low fat baked items will not have the crumbly texture as items that are higher in fat. But crumbs aside, these muffins are really yummy!
I actually found the recipe in a baking magazine that was called “Cooking Light, Quick Baking”. Even though the recipes are lighter in fat, I still found ways to make them even lighter, still taste great and yes my critics agree! Enjoy 🙂
Pumpkin Cranberry Low Fat Muffins
1 1/2 cup flour 1 cup white sugar
1 tsp baking soda 1/8 tsp. ground cloves
1/4 tsp ground ginger 1 cup pumpkin
1/2 tsp. baking powder 1/2 cup low fat or no fat buttermilk
1/2 tsp. cinnamon 1/4 cup packed br. sugar
1/4 tsp. salt 2 Tlb. low fat margarine (Blue Bonnet) melted
1/4 cup egg substitute (egg beater)
Preheat oven to 375 for light muffin tin or 350 for dark. Spray tin of 12 or use muffin cups (I always spray).
Place flour, baking soda and all spices into bowl. Use a whisk to mix well.
Combine sugars, egg substitute, low fat/no fat buttermilk (can be no fat if you make your own) and melted margarine in a bowl. Beat with a mixer until well blended. Carefully add flour mixture and either mix by hand or on very low so that you don’t over mix your muffins! Fold in 2/3 cup of dried cranberries (I don’t chop mine but you can if you like).
Spoon into prepared muffin tin. Depending on our oven (as we all know some ovens are hotter than others), you will bake the muffins for 20-25 min.
Remove muffins from pan and put on rack to cool – serve warm.
Note: If you make the muffins following the recipe that I gave you, each muffin should only have about 1 gram of fat per muffin! Not bad considering most muffins have over 20 grams each – OUCH! If you family does not like cranberries you can add raisins instead or another dried fruit. But remember if you add nuts or coconut that will increase the fat content.
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