Cranberry and Pumpkin Muffins
Recipe from Kellogg's


Cranberry and Pumpkin Muffins

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Ingredients
  • 1 1/4   cups
    all-purpose flour
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  • 2 1/2   teaspoons
    baking powder
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  • 2   teaspoons
    pumpkin pie spice, apple pie spice or cinnamon
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  • 1/4   teaspoon
    salt
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  • 1   cup
    Ready-To-Eat Cereal Smart Start® Antioxidants (crushed to 3/4 cup)
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  • 1/2   cup
    low-fat buttermilk
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  • 1  cup
    canned pumpkin
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  • 1/2   cup
    refrigerated egg substitute*
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  • 1/2   cup
    firmly packed brown sugar
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  • 2   tablespoons
    vegetable oil
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  • 1/3   cup
    dried cranberries
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Directions
1.
In medium bowl stir together flour, baking powder, spice and salt. Set aside.
2.
In large bowl combine KELLOGG'S SMART START ANTIOXIDANT cereal and buttermilk. Let stand about 2 minutes or until cereal softens. Add pumpkin, egg substitute, brown sugar and oil. Beat well. Add flour mixture and cranberries, stirring until just combined. Portion evenly into twelve 2 1/2-inch muffin-pan cups coated with cooking spray or lined with foil bake cups.
3.
Bake at 375 degrees F about 15 minutes or until toothpick inserted near center comes out clean. Cool in muffin pan for 5 minutes. Remove from pan. Cool completely.

*Note
If desired, replace egg substitute with 2 slightly beaten eggs.
Nutrition information
Calories 140, Total Fat 2.5 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 150 mg, Carbohydrate 27 g, Fiber 1 g, Sugars 14 g, Protein 3 g. Daily Values: Calcium 4%, Vitamin A 70%, Vitamin C 2%. Percent Daily Values are based on a 2,000 calorie diet
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