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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This is an adaptation of a muffin recipe I found. I reduced the flour and added flax seed for more fiber and omega-3's. I also added spices and pumpkin puree. These are a great fall treat, and convenient if you have leftover pumpkin (those cans are huge!) Ingredients:
1 1/2 cups whole wheat flour |
1 cup natural bran |
1/2 cup ground flax seeds |
1 1/2 teaspoons baking powder |
1 teaspoon baking soda |
1/2 teaspoon vanilla |
1/4 teaspoon ground ginger |
1/4 teaspoon ground cloves |
1 pinch nutmeg |
2 egg whites |
1 1/4 cups milk |
1/2 cup pumpkin puree |
1/4 cup honey |
3 tablespoons brown sugar |
Directions:
1. Preheat oven to 350.
2. Mix dry ingredients and wet ingredients separately.
3. Combine together, just until dry ingredients are combined. Batter will be lumpy.
4. Pour into lined muffin pan. I usually spray the paper muffin cups with non-stick spray - hearty muffins tend to stick.
5. Bake for 25 minutes, or until toothpick inserted in the center comes out clean.
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