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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Delicious muffins, with or without the walnuts. From Crazy Plates . Ingredients:
1 1/2 cups all-purpose flour |
1/2 cup wheat bran |
2 teaspoons baking powder |
2 teaspoons pumpkin pie spice |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 cup canned pumpkin (not pumpkin pie filling) |
1/2 cup grated carrot |
1/2 cup low-fat buttermilk |
1/2 cup honey |
1/4 cup butter or 1/4 cup margarine, melted |
1 egg |
1 teaspoon vanilla |
1 teaspoon grated orange zest |
1/2 cup chopped walnuts (optional) |
Directions:
1. Preheat oven to 375 degrees F.
2. Combine dry ingredients in a large bowl.
3. Set aside.
4. In a separate bowl, whisk together pumpkin, carrots, buttermilk, honey, butter or margarine, egg, vanilla, and orange zest.
5. Add to flour mixture, stirring just until moistened.
6. This is a thick batter.
7. Fold walnuts (if using) into batter, gently.
8. Spoon batter into 12-cup muffin pan (lightly greased or sprayed with nonstick spray).
9. Bake for 20 minutes, or until toothpick inserted in center comes out clean.
10. Remove from pan and cool on a wire rack.
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