LOW CAL MUFFIN RECIPE

Does anyone out there have a good low calorie muffin recipe they would like to share? Thanks, deb brown

Pumpkin Protein Muffin Pies Ingredients: 22 Fl oz can pure pumpkin 6 scoops vanilla protein powder (mine has 110 cals, 21 protein per scoop) 12 oz can evaporated skim milk 6 large eggs or egg substitute equivalent 3/4 cup sugar twin brown sugar substitute 1 tbsp cinnamon 1/2 tsp ginger 1/4 tsp ground cloves 1/4 tsp nutmeg Directions: Preheat oven to 400. Mix sugar and spices in a small bowl, set aside. Lightly whip 6 eggs in a large bowl, add in pumpkin and mix thoroughly before sprinkling in sugar mix. Blend protein powder and milk in a separate bowl with a hand mixer, then add to the pumpkin bowl mixing well before filling 18 lightly greased muffin tins. Bake at 350 for 10 minutes, reduce heat to 300 and cook for 40 - 50 minutes (I have a gas stove and took it out after 30 mins). Pies are cooked when a knife is inserted into the middle and comes out clean. Once cool, top with light whipping cream if you wish or a mixture of FF cream cheese, splenda and vanilla or maple extract to taste to make a "frosting". Store muffins in refrigerator, do no freeze. Makes 18 servings (for some reason I get 21 if I use egg substitute For 18 servings using egg beaters: Cals 84, fats 3, carbs 6 and, protein 12. Enjoy! PROTEIN, OATMEAL, PUMPKIN & APPLESAUCE MUFFINS 3 Cups Oatmeal Oats 1 Cup Non Fat Milk 1 Cup Pumpkin (canned 100% pure) 4 Scoops Protein Powder (I use Vanilla....of course) 2 Eggs 1/2 Cup Applesauce (unsweetened...no sugar added) 3/4 Cup Carrots (shredded) 1/2 Cup - 3/4 Cup Splenda 1/2 Cup Raisins 1/2 Cup Walnuts (chopped) 2 Tb Pumpkin Spice 2 tsp Cinnamon 2 tsp Baking Powder 1 tsp Baking Soda 1 tsp Vanilla Heat oven to 400. Grease or use Pam spray on muffin tins. In small bowl mix Oatmeal Oats and milk, set aside. In a large bowl mix all dry ingredients together. Add in wet ingredients to dry and mix until just combined. Do not over mix batter. Spoon mixture into your muffin tins. Sprinkle Splenda and cinnamon on top of each muffin before baking. Bake for 15 - 20 min or until done. Test with toothpick. Remove from tins and cool. These can be frozen and reheated in the microwave for a quick breakfast or meal. 150 Calories - 15 Grams Protein