Pumpkin bran muffins
no-stick cooking spray 1 1/2 c. flour 1/2 c. sugar 2 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt (I use about 1/4 tsp) 1 tsp cinnamon 2 egg whites 1 c. canned pumpkin (I often use butternut squash) 1 c. high-fiber bran cereal shreds (I sometimes drop this and use 2 c. whole wheat flour for the recipe) 3/4 c. skim milk (I use water, apple or orange juice) 1/2 c. karo light or dark corn syrup (I add about 1/4 c. chopped nuts - raises the fat content, but improves the taste) Spray 12 (2.5 inch) muffin cups with cooking spray (DO NOT use paper muffin liners - the muffins STICK! -SRM) In medium bowl combine flour, sugar, powder, soda, salt and cinnamon. In large bowl beat egg whites lightly, stir in pumpkin, cereal, milk and corn syrup. Add flour mixture; stir until well blended. Sppon into muffin cups. Bake 400 F 18-20 min. or until lightly browned and firm to touch. Each muffin provides: 0 g. fat, 0 mg cholesterol, 160 Calories, 4 g protein, 38 g carbohydrate, 290 mg sodium. This also works well as a quick bread, cook in loaf pan for 35-40 min. or until done.