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.