Homemade Pumpkin Muffins
|Bran cereal||1 Cup (16 tbs)|
|Nonfat buttermilk||1 1⁄4 Cup (20 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Granulated sugar||1⁄3 Cup (5.33 tbs)|
|Baking powder||1 Tablespoon|
|Baking soda||1⁄2 Teaspoon|
|Ground cinnamon||2 Teaspoon|
|Canola oil||2 Tablespoon|
|Egg whites||2 Large|
|Canned pumpkin||1 Cup (16 tbs) (Not Pumpkin Pie Mix)|
|Pecan pieces||1 Ounce|
|Ground cinnamon||1⁄2 Teaspoon|
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.
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