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Description:
Low-Fat, low cholesterol this muffin is hearty, healthy, and judged by discerning guests to be wonderful. It uses Splenda so is also good for diabetic diets if chocolate chips are not added. It is lactose-free also.

Ingredients:
1 2/3 cups all purpose flour
2/3 cups Splenda
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon allspice
1 teaspoon cinnamon
4 egg whites
1 cup chocolate chips (optional)
1/2 cup unsweetened applesauce
1 cup pumpkin puree
1/4 water
2 cups Post Great Grains Crunchy Pecans cereal
1 cup boiling water

Directions:
In a small bowl, measure 2 cups Post Great Grains Crunchy Pecan cereal and add 1 cup boiling water. Let cool while mixing other ingredients. Sift dry ingredients into medium-sized bowl. Add 1/4 cup water, egg whites, applesauce; and pumpkin. Mix gently. Add the chocolate chips (optional) and Great Grains cereal. Mix. Spray mini-muffin pans with non-stick spray. Scoop batter (I use a 1-inch scoop for speed and ease) into pans. Pre-heat oven to 375 degrees F. Bake 16 min.mini-size/ 20 to 25 for regular size muffins.

Recipe Provided By:
Gillum House B&B
Shinnston, WV

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Shinnston Bed and Breakfast Inns