Pumpkin Gingerbread Bran Muffins |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
|
Pumpkin replaces oil in this dense, wholesome muffin. Not an overly sweet muffin, it's great for breakfast, a snack or dinner! Ingredients:
1 1/2 cups wheat bran |
1 cup skim milk |
1/2 cup pumpkin |
2 large egg white |
1/2 cup light brown sugar |
1 tbsp dark molasses |
1/2 teaspoon vanilla extract |
1 cup whole wheat flour |
1 teaspoon baking soda |
1 teaspoon baking powder |
1/2 teaspoon salt |
1 tsp cinnamon |
1 tsp ginger |
1/4 tsp cloves |
1/4 tsp nutmeg |
1 tbsp grated orange rind |
Directions:
1. Preheat oven to 375 degrees, and spray muffin tin with cooking spray.
2. Combine buttermilk with wheat bran and let stand for 10 minutes. (Note: If you don't have buttermilk, combine skim milk with 1 tbsp lemon juice, and let stand for ten additional minutes before adding to wheat bran)
3. In the meantime, whip eggwhites with molasses, vanilla extract, spices and orange rind. Beat in light brown sugar gradually. Beat in pumpkin.
4. Mix the remaining dry ingredients: whole wheat flour, salt, baking soda, and baking powder.
5. Stir together the wet and dry mixes. Spoon mixture into sprayed muffin cups.
6. Bake for 20 minutes. Let cool for a few minutes, and enjoy!
|
|