High-energy Muffins
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
- 1/4 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon baking soda
- 2 egg whites
- 1/2 teaspoon vanilla
- 1/2 cup brown sugar packed
- 1/2 cup powdered sugar
- 2 tablespoons skim milk
- 3/4 cup flour
- 1 tablespoon skim milk
- 15 ounces canned kidney beans drained and rinsed
- 2 tablespoons light margarine
- 1 packet instant oatmeal
- Carbohydrate 36.9775889583333 g
- Cholesterol 0.257291666666667 mg
- Fat 0.506424583333333 g
- Fiber 2.77006670465072 g
- Protein 8.37411083333333 g
- Saturated Fat 0.0971315625 g
- Serving Size 1 1 Serving (110g)
- Sodium 125.73625 mg
- Sugar 34.2075222536826 g
- Trans Fat 0.133155729166667 g
- Calories 184 calories
Process beans and milk in food processor until mixture is smooth. Beat margarine, brown sugar, eggs and vanilla until smooth in medium bowl; beat in bean mixture. Add flour, baking soda, salt and spice, mixing just until blended. Spoon mixture into 12 greased muffin cups and sprinkle with packet of favorite instant oatmeal. Bake at 375? for about 25 minutes. Cool muffins in pan for 5 minutes; remove and cool on wire racks. Mix powdered sugar and vanilla with enough milk to make glaze consistency. Drizzle over muffins. Per Serving (excluding unknown items): 125 Calories; 1g Fat (8.2% calories from fat); 3g Protein; 26g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 258mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 0 Fat; 1 Other Carbohydrates.
