King Arthur Pumpkin Bran Muffins |
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Prep Time: 10 Minutes Cook Time: 4 Minutes |
Ready In: 14 Minutes Servings: 8 |
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Low-fat, high-fiber pumpkin bran muffins made with delicious King Arthur White Whole Wheat Flour. Ingredients:
1 (15 ounce) can pumpkin |
1 cup all-bran cereal |
1/4 cup butter, melted |
1/2 cup sugar |
2 tablespoons brown sugar, packed |
2 large eggs |
3/4 cup plain yogurt |
1 1/4 cups king arthur white whole wheat flour |
1/2 teaspoon salt |
1/2 teaspoon ginger |
1/4 teaspoon cinnamon |
1/2 teaspoon allspice |
1 1/2 teaspoons baking soda |
1 teaspoon baking powder |
1 cup raisins |
Directions:
1. In a large mixing bowl, combine pumpkin, bran cereal, butter, and sugars. Stir in the eggs and yogurt. In a separate bowl, whisk together the flour, salt, spices, baking soda and baking powder. Stir into the pumpkin mixture, then stir in the raisins. Cover the bowl and refrigerate the batter for 4 hours or overnight.
2. Preheat the oven to 375°F Lightly grease muffin pan. Scoop the batter into the pan, using a heaping 1/4 cup of batter for each. Bake in for 25-28 minutes. Remove the muffins from the oven and cool in pan for five minutes. Take them out of the pan and finish cooling on a rack.
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