Pumpkin bran muffins
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¾ | cup | Flour |
| ¼ | cup | Wheat germ |
| ½ | cup | Sugar |
| 3 | teaspoons | Baking powder |
| ½ | teaspoon | Salt |
| 1½ | teaspoon | Pumpkin pie spice |
| 1 | large | Egg; see note |
| 1 | cup | Pumpkin; canned, or fresh |
| 1 | cup | Bran buds® |
| ¾ | cup | 1% milk; see note |
| ½ | cup | Dark corn syrup |
Directions
Combine flour, wheat germ, sugar, baking powder & salt. Set aside. Mix together egg, pumpkin, bran cereal, milk & corn syrup (I let this mixture sit about 5 minutes to soften the bran). Add the liquid ingredients to the dry mixture & stir until just moistened.
Spoon into 12 muffin cups that have been sprayed with Pam. Bake at 400F for 20-25 minutes (20 minutes was plenty in my oven). Cool 1 minute & then remove from the muffin tin.
Nutritional info per muffin: 183⅗ cal, 1.2g fat (5⅗%), 18 mg chol, 259 mg sod, 3½ g fiber
Notes: Original recipe used 2 large egg whites & skim milk.
Recipe by: Light Muffins by Beatrice Ojakangas Posted to EAT-LF Digest by JusNeedlin@... on May 11, 1999, converted by MM_Buster v2.0l.