High Fiber Low Calorie Pumpkin Bran Muffins

• 1 1/2 cups whole wheat flour
• 1 1/2 cups unprocessed natural bran
• 2 teaspoons baking soda
• 1 tablespoon cinnamon
• 1 teaspoon nutmeg
• 1/2 cup golden raisin
• 3 egg whites
• 1/2 cup fat-free buttermilk
• 1/2 cup water
• 1/2 cup canned pumpkin
• 1 teaspoon vanilla extract
• 12 (1 g) packets Splenda sugar substitute

1. Preheat oven to 400 degrees. Spray muffin tins with Pam and set aside.
2. Mix all dry ingredients, including raisins, in a large bowl.
3. Blend egg whites, buttermilk, water, canned pumpkin, and splenda in a medium bowl.
4. Add wet ingredients to dry and stir until thoroughly combined. Fill each muffin tin 1/2 full.
5. Bake 15 minutes. Let cool on a wire rack. Freeze leftovers and defrost as needed.

whole wheat flour, unprocessed natural bran, baking soda, cinnamon, nutmeg, golden raisin, egg whites, buttermilk, water, pumpkin, vanilla, sugar substitute

Taken from www.food.com/recipe/high-fiber-low-calorie-pumpkin-bran-muffins-395477 (may not work)