Pumpkin And Spice Muffins
|All purpose flour||1 1⁄4 Cup (20 tbs)|
|Wheat bran||1⁄2 Cup (8 tbs)|
|Pumpkin pie spice/1 1/2 teaspoons ground cinnamon plus 1/4 teaspoon each ground ginger and nutmeg||2 Teaspoon|
|Baking powder||1 1⁄2 Teaspoon|
|Baking soda||1 Teaspoon|
|Canned pure pumpkin||1 Cup (16 tbs) (Not Pumpkin Pie Filling)|
|Plain low fat yogurt||1⁄2 Cup (8 tbs)|
|Pure maple syrup/Honey||1⁄2 Cup (8 tbs)|
|Butter||1⁄4 Cup (4 tbs), melted|
|Egg||1 , melted|
|Finely grated carrots||1 Cup (16 tbs)|
Preheat oven to 375°F.
Spray a 12-cup muffin tin with cooking spray and set aside.
In a medium bowl, combine flour, wheat bran, pie spice, baking powder, baking soda and salt.
In a large bowl, whisk together the pumpkin, yogurt, maple syrup, butter, egg and vanilla.
Stir in the carrots.
Add dry ingredients to wet ingredients and stir using a wooden spoon just until moistened.
Batter will be thick.
Divide muffin batter evenly among 12 muffin cups.
Bake on middle oven rack for 20 to 22 minutes or until a toothpick inserted in center comes out clean.
Cool on a wire rack.