Monday, October 25, 2010

Pumpkin Oatmeal Flax Greek Yogurt Muffins

1 1/4 Cup Organic Quick Cooking Steel Cut Oats or Regular Oats
1 Cup Bob's Red Mill Brown Rice Flour
1.4 Cup Almond Meal
1/4 Cup Ground Flaxseed
1 TSP Aluminum Free Baking Powder
1/2 TSP Cream of Tartar
Ground Cinnamon
2 Egg Whites
12 OZ Yoplait or Chobani Plain Fat Free Greek Yogurt
1 Cup Pureed Pumpkin or Amish Pumpkin Butter
2 4Oz Mussleman's Applesauce Sweetened with Splenda
1/4 Cup Splenda For Baking
Splenda Flavors for Coffee Mocha 2 Individual Sticks or 2 Ghiradelli Milk Chocolate Squares
1/4 TSP Organic Agave Syrup
1 Pulverized Low Fat Graham Cracker Pie Crust

Preheat Oven to 375

In Large Bowl Add Dry Ingredients, Then Wet and Mix with Large Stirring Spoon or Electric Mixer.

Spray 12 Cup Muffin Pan with Flour Spray or Olive Oil Spray, Fill 3/4 Full For Small or Full For 
Larger Muffins. Sprinkle Cinnamon over The Tops of Each Muffin.

Bake 25-30 Minutes Depending on Your Altitude
Ready To Bake

All Done Cooked a Little Longer Then 
I Wanted Too But Still YUMMY.

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