CREAM MUFFINS
Ingredients:
* 1 cup oat flour
* 1 cup oats
* 1/4 cup Splenda brown sugar
* 1/2 cup Granulated Splenda
* 1 tsp baking powder
* 1/2 tsp baking soda
* 1 cup canned pure pumpkin
* 2 egg egg whites
* 1 tbsp flax oil
* 1 tbsp cinnamon
Cream Ingredients:
1 cup Cool Whip Free, thawed
1/2 c. fat-free cottage cheese
1/2 cup canned pure pumpkin
1 tbsp cinnamon
1/4 c. Granulated Splenda
Directions For Puffs:
* Preheat oven to 375*F
* Coat muffin tin with non-stick cooking spray or line muffins cups.
* Combine all ingredients for muffins in mixing bowl and blend well.
* Pour batter evenly into muffin tins.
* Bake for 18-20 minutes. While Baking, make cream filling… see below
* Allow to cool.
* Once cooled, cut in half, cutting tops off
Cream Filling Directions:
In a small bowl, combine all ingredients for cream filling. Stir until smooth. Set aside to begin filling Muffins with cream.
Lay bottom slice of your muffin down on Foil. Distribute cream filling over bottom half of muffin. Add top of muffin, creating a sandwich with a pumpkin-mixture filling.
Place into Freezer until solid. Enjoy!
