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Cut the fat not the flavor with this pumpkin bran muffins. Great for lunches or after school snacks.

Fat-Free Pumpkin Bran Muffins

1 cup canned pumpkin
1 cup bran flakes
3/4 cup skim milk
1/3 cup light corn syrup
2 large egg whites
1 1/4 cups all-purpose flour
1/3 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup raisins

1. Spray a standard 12-cup muffin pan with vegetable cooking spray; set aside. Preheat oven to 400°F.
2. Combine canned pumpkin, bran flakes, milk, light corn syrup and egg whites in a medium mixing bowl, stirring until blended; set aside.
3. In a large bowl, sift together flour, sugar, baking powder, baking soda and salt. Gradually add flour mixture to pumpkin mixture, stirring until well blended; stir in raisins. Spoon batter into the prepared muffin pan.
4. Bake for 20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Cool in the pan for 5 minutes. Remove and cool on a wire rack.

Makes 1 dozen muffins.