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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Moist, super yummy, super healthy muffins. No guilt here! Ingredients:
1 c pumpkin puree |
1 c wheat bran |
3 large egg whites |
3/4 c plain nonfat yogurt |
1/3 c molasses |
1/3 c sugar |
1 1/4 c whole wheat flour |
2 tsp baking powder |
1/2 tsp baking soda |
2 tsp ground cinnamon |
1 tsp ground ginger |
1 c raisins |
Directions:
1. Preheat the oven to 500º F.
2. In a large mixing bowl, combine the pumpkin, bran, egg, buttermilk, molasses and sugar.
3. Stir with a whisk until smooth.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon and ginger.
5. Stir the wet ingredients into the dry, mixing just enough to moisten, about 30 seconds.
6. Fold in the raisins.
7. Line twenty muffin cups with paper liners. Fill 2/3-3/4 full with batter.
8. Place the tins in the oven and immediately lower the temperature to 400ºF.
9. Bake until the tops are golden brown and springy to the touch and a toothpick inserted in the center of a muffin tests clean, about 30 minutes.
10. Let tins sit on cooling rack about 10 minutes before removing muffins to rack to finish cooling. When completely cooled, place muffins in zip-style bag and place in refrigerator or freezer.
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