Ingredients
- 2 cups whole wheat flour
- 3 teaspoons baking powder
- 12 teaspoon salt
- 23 cup Splenda granular
- sugar substitute
- 2 teaspoons cinnamon
- 12 cup egg white
- 13 cup applesauce
- 1 tablespoon oil
- 1 cup non-fat soymilk
- 1 cup canned pumpkin
- 1 teaspoon vanilla
- 14 cup butterscotch chips
- 13 cup fat free cream cheese
- 2 tablespoons egg whites
- 2 tablespoons Splenda granular
- sugar substitute
Instructions
- Make filling: Combine cream cheese, egg whites and Splenda until smooth.
- Preheat oven to 375 for convection oven or 400 for regular oven.
- Spray pans with non-stick cooking spray.
- Mix dry ingredients.
- Stir in wet ingredients until combined.
- Fill tins 2/3 full of batter.
- Place small amount of filling in each muffin.
- Top with remaining batter.
- Bake for 25 - 30 minutes (for jumbo muffins).
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