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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Yummy with all the oats and just a hint of orange; moist and not too sweet - a big favorite around our home. I suppose you should keep leftovers refrigerated in a sealed container, but don't know - we never have any left over! Based on a recipe from Oat Cuisine. (Edited to emphasize that these are *not intended* to be super-sweet muffins. My kiddos like them without the extra sweetness and for that I am oh-so-grateful! ;o) If you are looking for a less sweet muffin, this is for you.) Ingredients:
3/4 cup whole wheat flour |
1 1/3 cups wheat bran |
1 cup rolled oats |
1 teaspoon baking soda |
1 1/2 teaspoons cinnamon |
1/2 teaspoon nutmeg |
3/4 cup canned pumpkin |
1 cup skim milk |
1/4 cup maple syrup |
2 tablespoons vegetable oil (i use canola) |
1 teaspoon vanilla extract |
1 teaspoon grated orange rind |
1/2 cup raisins (i use golden sultanas) |
Directions:
1. Spray muffin pan (12 muffin size) with cooking spray.
2. Combine dry ingredients in large bowl and mix well.
3. In separate bowl, combine all remaining ingredients except raisins; blend well.
4. Add liquid mixture and raisins to dry mixture; mix until ingredients are moistened.
5. Divide among muffin cups (Recipe originally said 10, I divide among 12 and it works fine).
6. Smooth top slightly.
7. At this point I sprinkle them with a little more cinnamon Bake at 400 for 20-25 min, or until center comes clean on toothpick/knife.
8. Cool on rack.
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