Homemade Pumpkin Muffins Recipe Video
March is nutrition month and we are going to make some great heart healthy muffins. Its a healthy snack to have at any time of the day.
Ingredients
1 cup bran cereal
1 1/4 cup nonfat buttermilk
1 cup all purpose flour
1/3 cup granulated sugar
1 Tbsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 tsp ground cinnamon
2 Tbsp canola oil
2 large egg whites
1 Tbsp vanilla
1 cup canned pumpkin, not pumpkin pie mix
Topping
1 oz pecan pieces
2 Tbsp sugar
1/2 tsp ground cinnamon
Directions
1.Preheat oven to 400 F (200 C). Lightly coat a 12-section muffin tin with canola cooking spray and set aside.
2.In a small bowl, combine the bran and buttermilk, stir until moistened and let stand 5 minutes.
3.Meanwhile, in a medium bowl, combine the flour, 1/3 cup (75 mL) granulated sugar, baking powder, baking soda, salt and 2 tsp (10 mL) cinnamon. Stir until well blended.
4.To bran mixture, add the oil, egg whites, vanilla, and pumpkin. Stir until well blended. Add the pumpkin mixture to the flour mixture and stir until JUST blended. Do NOT overmix.
5.Spoon equal amounts into the muffin tin. Sprinkle pecan pieces evenly over all. In a small bowl, combine the remaining 2 tablespoons sugar and cinnamon. Sprinkle evenly over all and bake 15 minutes or until wooden pick inserted comes out almost clean. Let stand in muffin tins on cooling rack 5 minutes before carefully removing and cooling completely on rack. Store any leftover muffins in refrigerator covered with plastic wrap.
For more information please visit: http://www.mcgacanola.org/
This video is a creation of CanolaOilGrowers. You can visit mcgacanola for complete recipes, and more videos.
2.In a small bowl, combine the bran and buttermilk, stir until moistened and let stand 5 minutes.
3.Meanwhile, in a medium bowl, combine the flour, 1/3 cup (75 mL) granulated sugar, baking powder, baking soda, salt and 2 tsp (10 mL) cinnamon. Stir until well blended.
4.To bran mixture, add the oil, egg whites, vanilla, and pumpkin. Stir until well blended. Add the pumpkin mixture to the flour mixture and stir until JUST blended. Do NOT overmix.
5.Spoon equal amounts into the muffin tin. Sprinkle pecan pieces evenly over all. In a small bowl, combine the remaining 2 tablespoons sugar and cinnamon. Sprinkle evenly over all and bake 15 minutes or until wooden pick inserted comes out almost clean. Let stand in muffin tins on cooling rack 5 minutes before carefully removing and cooling completely on rack. Store any leftover muffins in refrigerator covered with plastic wrap.
For more information please visit: http://www.mcgacanola.org/
This video is a creation of CanolaOilGrowers. You can visit mcgacanola for complete recipes, and more videos.
Editors Review
Instead of throwing away the overripe pumpkins, you can puree it to make lip-smacking muffins. Pumpkin muffins aren't only an indispensable part of Thanksgiving table, but also makes for a great breakfast or snack option. Just replicate the recipe as shown in the video and get baking.Chef
