Lynn's Pumpkin Bran Muffins |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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My sister and I have been making these muffins since our kids were little. They're healthy and yet the chocolate chips seem to satisfy the little ones. I still make them for myself and when cooled freeze them individually in ziploc bags...handy to grab as you're walking out the door in the morning. (not to mention they'll help keep you regular...) Ingredients:
4 eggs, beaten |
1 cup canola oil |
16 ounces pumpkin |
1 cup honey |
1 1/2 teaspoons cinnamon |
1/4 teaspoon allspice |
1/4 teaspoon ginger |
1/2 teaspoon clove |
1/4 teaspoon salt |
1 teaspoon baking soda |
2 teaspoons baking powder |
2 cups whole wheat flour |
1 cup natural bran |
1 cup miniature chocolate chip |
Directions:
1. Beat eggs, then add in next 10 ingredients, beating until mixed well.
2. Gradually add in flour and bran, mixing well.
3. Fold in mini chocolate chip morsels.
4. Grease muffin pan with Pam or use Kittencal's Quick Release coating -
5. or use the paper cupcake liners. (I'm addicted to Kittencal's Quick Release pan coating).
6. Bake at 350 for approx 18 minutes, or until toothpick comes out clean.
7. (I even like these a little under-done when I'm planning on freezing them, but that is just a personal preference.).
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