PUMPKIN BLUEBERRY MUFFINS
Makes 12 Muffins
1 Muffin = 2 PointsPlus™
3/4 cup quick cooking oats
2/3 cup Splenda granulated
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 cup pumpkin (NOT pumpkin pie filling)
1/2 cup fat-free milk
1/4 cup fat-free egg substitute
1/4 cup light butter, melted
1 cup blueberries
Preheat oven to 400º. Spray muffin pan; set aside.
In a medium bowl, mix flour, oats, Splenda, baking powder, salt, cinnamon and nutmeg together until evenly blended.
In a separate bowl, stir together the pumpkin, milk, egg substitute and melted butter. Gradually stir in the flour mixture until all ingredients are moistened.
Fold in blueberries.
Spoon into muffin pan. Bake @20 minutes or until tops spring back when lightly pressed.
MY SPIN: I love cinnamon, so my 1/2 tsp was rounded instead of level.
Now for the 'legal mumbo-jumbo' to keep me out of court!! *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***