Whole Grain Pumpkin Muffins Recipe
Ingredients
| 3/4 cup shreds of wheat bran cereal | ||
| 3/4 cup nonfat buttermilk | ||
| 1/2 cup cooked, mashed pumpkin | ||
| Vegetable oil | 1/4 Cup (16 tbs) | |
| 1 egg, lightly beaten | ||
| Orange rind | 1 Teaspoon, grated | |
| All purpose flour | 3/4 Cup (16 tbs) | |
| Whole wheat flour | 3/4 Cup (16 tbs) | |
| Baking powder | 1/2 Teaspoon | |
| Baking soda | 1/2 Teaspoon | |
| Salt | 1/8 Teaspoon | |
| Sugar | 1/3 Cup (16 tbs) | |
| Ground cinnamon | 1 Teaspoon | |
| Vegetable cooking spray | ||
| Sugar | 1 Tablespoon | |
| Ground cinnamon | 1/4 Teaspoon | |
Directions
Combine cereal and buttermilk in a bowl; let stand 5 minutes.
Add pumpkin, oil, egg, and orange rind; stir well.
Combine all-purpose flour and next 6 ingredients in a bowl; make a well in center of mixture.
Add buttermilk mixture, stirring just until dry ingredients are moistened (batter will be thick).
Spoon batter into muffin pans coated with cooking spray, filling two-thirds full.
Combine 1 tablespoon sugar and 1/2 teaspoon cinnamon; sprinkle evenly over muffins.
Bake at 400° for 15 to 20 minutes or until golden.
Add pumpkin, oil, egg, and orange rind; stir well.
Combine all-purpose flour and next 6 ingredients in a bowl; make a well in center of mixture.
Add buttermilk mixture, stirring just until dry ingredients are moistened (batter will be thick).
Spoon batter into muffin pans coated with cooking spray, filling two-thirds full.
Combine 1 tablespoon sugar and 1/2 teaspoon cinnamon; sprinkle evenly over muffins.
Bake at 400° for 15 to 20 minutes or until golden.
Chef
