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Prep Time: 15 Minutes Cook Time: 18 Minutes |
Ready In: 33 Minutes Servings: 8 |
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These are easy to make, delicious and they make your house smell wonderful - a favorite at our house. They're high in fiber, low in fat and not too sweet. If desired, you could add raisins, currants and/or chopped nuts when you stir-in the dry ingredients. This recipe makes 2 dozen regular sized muffins or 4 dozen smaller gem sized muffins. Ingredients:
1 1/4 cups all-bran cereal |
1 cup low-fat buttermilk |
1/3 cup canola oil |
2 eggs |
1 cup sugar |
1 (15 ounce) can pumpkin puree |
2 cups whole wheat flour |
1 teaspoon baking powder |
1 teaspoon kosher salt or 1/2 teaspoon table salt |
2 teaspoons cinnamon |
1/4 teaspoon ground cloves |
1/8 teaspoon ground ginger |
1/4 teaspoon grated fresh nutmeg or 1/8 teaspoon dried nutmeg, powder |
Directions:
1. Preheat oven to 350 degrees F.
2. In a large bowl mix together the cereal, buttermlk, oil, eggs, sugar and pumpkin. Let this sit while you measure the dry ingredients.
3. In a medium bowl measure the flour, baking powder, salt, and spices. Mix together with a wire whisk.
4. Dump the dry ingredients into the cereal/pumpkin mixture and stir together just until all the dry ingredients are moistened.
5. Spray muffin pans with spray-release and fill muffin cups a little more than half full.
6. Bake regular sized muffins about 18 minutes and small muffins about 15 minutes.
7. Let muffins sit in pans for 3 or 4 minutes then turn out gently onto baking rack to cool completely.
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