Pumpkin Cranberry Muffins

Servings: 24 Wellness Keys:
D, LS
Nutritional Info: Ingredients:
(per serving)
Calories: 158 8 egg whites
Fat: 7 g ¾ cup canola, safflower or
veg. oil
Sat Fat: 1 g 1 ½ cups sugar
Carbs: 23 g 2 cups canned pumpkin
Protien: 3 g 1 teaspoon baking
soda
Fiber: 2 g 2 teaspoons baking
powder
Sodium: 96 mg 1 ¾ teaspoons ground
cinnamon
Cholesterol: 0 mg 1 cup unbleached flour
Vitamin A: 90% 1 cup whole wheat
flour
Calcium: 1% 1 ½ cup fresh cranberries
OR
Vitamin C: 3% ¾ cup dried cranberries
Iron: 3 %

Preparation Instructions...
Preheat oven to 350 °F. Combine the eggs, oil and sugar. Slowly add the remaining ingredients and mix well. Pour the batter into an cup cake pans*. If desired, line with holiday paper cup cake liners. Bake at 350 °F for 20 to 25 minutes. Cool completely and serve. Store any leftover muffins in the refrigerator.


*Option: Pour the batter into mini bundt pans for decorative adult treats.

Percent Of Calories From:
Protein: 6%
Carbohyrdate: 552%
Fat: 39%

Diabetic Exchanges: 1/3 Starch 1/3 Medium Fat Meat ¼ vegetable 1 1/2 Fat 3/4 Other Carbohydrate

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