Snacks (cont.)

1 cup Whole Wheat Flour
1 cup Unbleached Flour
2/3 cup Brown Sugar
1 Tbsp Baking Powder
4 Tsp Cinnamon
2 Tsp Nutmeg
1/4 Tsp Baking Soda
1 Tsp Ginger
1 Tsp Ground Cloves
1 15 oz. Canned Pumpkin
1/2 cup Skim Milk
2 Egg Whites (Whipped)
1/3 cup Fat-Free Sour Cream

Ingredients:

Pumpkin Spice Muffins

Preparation:

1. Preheat oven to 350 degrees.
2. Prepare 12 muffin tins with cooking spray or paper liners.
3. Combine flour, brown sugar, baking powder, cinnamon, nutmeg, ginger, and cloves in a large mixing bowl.
4. In a medium mixing bowl, combine pumpkin, skim milk, egg whites and sour cream.
5. Spoon the pumpkin mixture into the flour mixture and mix until just moistened.
6. Pour batter into prepared tins. Bake for 25 minutes or until lightly browned.

Ingredients:

12 Egg Whites
1 Tbsp Baking Powder
1 cup of Lowfat Granola
8 to 12 oz. Water
3 to 4 cups Old Fashioned Oats

Preparation:

Superfood Crepes

Put 8 to 12 oz. of water to mixture, 2 cups old fashioned oats, egg whites and baking powder into a blender. Blend until fine. Stir in an additional 1 to 2 cups oatmeal and 1 cup of lowfat granola. Cook like a crepe in a pan at medium heat.

Ingredients:

Veggie Dip

Preparation:

1 8 oz. container Nonfat Plain Yogurt
1/2 small Red Onion, coarsely chopped
1 small Cucumber, coarsely chopped
1 Tsp Dill
Pinch of Black Pepper and Salt, to taste
Put all ingredients into food processor and blend until smooth. Serve with cut up veggies.