WHEATENA MAPLE PUMPKIN CRANBERRY MUFFINS

Wheatena Maple Pumpkin Cranberry Muffins image

Provided by Mirdreams

Time 30m

Yield 16 muffins, 16 serving(s)

Number Of Ingredients 18

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1 cup solid pack pumpkin (canned)
1 cup skim milk (I used skim plus for extra protein)
1/4 cup melted I Can't Believe It's Not Butter, for baking
1/4 cup maple syrup
1 large egg, slightly beaten
1 cup Wheatena
1 cup all-purpose flour
1/2 cup Splenda sugar substitute, with fiber
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3/4 cup craisins (sweetened dried cranberries)
1 -3 tablespoon quick oatmeal (optional)
1 -3 tablespoon craisins (optional)
i can't believe it's not butter-flavored cooking spray (optional)

Steps:

Preheat oven to 400°F.
In a large mixing bowl, combine wet ingredients (pumpkin, milk, egg, butter and syrup) mixing well.
In a separate bowl combine dry ingredients (flour, Wheatena, sugar, baking powder and salt), I like to use a fork for this.
Add dry ingredients to wet and mix until moistened. Stir in 3/4 cup of crasins.
Spray 16 medium silicon muffin cups, set on a cookie sheet, with butter flavored baking spray. Spoon mixture into cups, filling each cup about 75% full (or to line if there is one). If desired sprinkle top with oats and additional craisins, then spray tops with the I Can't Believe It's Not Butter spray (I recommend you do, it makes the muffins much prettier).
Bake for 20 minutes or until a toothpick inserted in the center comes out clean. This is the baking time if you're using the silicon baking cups, if you're not I would check them at 15 minutes.

Nutrition Facts : Calories 109.5, Fat 0.8, SaturatedFat 0.2, Cholesterol 11.9, Sodium 111.2, Carbohydrate 23.8, Fiber 1.8, Sugar 8.4, Protein 3