Pumpkin Cranberry Muffins

INGREDIENTS:

• 2 Cup flour
• 1/2 Cup brown sugar
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp salt
• 1 Cup pumpkin puree
• 2 Cup cranberries (fresh or frozen)
• 1/2 Cup apple sauce
• 1/4 Cup skim milk
• 1/4 Cup molasses
• 1/4 Cup egg substitute

Cup = 250ml

INSTRUCTIONS:

Preheat oven to 180 °C. Spray a 12-cup muffin pan with non-stick spray. In a medium bowl, combine flour, brown sugar, baking soda, cinnamon, nutmeg, and salt. Combine remaining (wet) ingredients in another bowl. Add the wet mixture to the dry mixture until just moist. Divide batter between muffin cups and bake for 30 minutes (or until an inserted toothpick comes out clean). Remove from tins and cool on a wire rack.

NUTRITIONAL VALUE per muffin:

Calories: 140
Fat: 0.5 g
Protein: 3.9 g
Carbs: 31 g