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Whole Grain Pumpkin Muffins

Diet.Chef's picture
Ingredients
  Wheat bran cereal shred 3⁄4 Cup (12 tbs)
  Nonfat buttermilk 3⁄4 Cup (12 tbs)
  Cooked mashed pumpkin 1⁄2 Cup (8 tbs), mashed
  Vegetable oil 1⁄4 Cup (4 tbs)
  Egg 1 , lightly beaten
  Grated orange rind 1 Teaspoon
  All purpose flour 3⁄4 Cup (12 tbs)
  Whole wheat flour 3⁄4 Cup (12 tbs)
  Baking powder 1⁄2 Teaspoon
  Baking soda 1⁄2 Teaspoon
  Salt 1⁄8 Teaspoon
  Sugar 1⁄3 Cup (5.33 tbs)
  Ground cinnamon 1 Teaspoon
  Vegetable cooking spray 1
  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.

Recipe Summary

Cuisine: 
European
Course: 
Breakfast
Method: 
Baked
Dish: 
Bread
Ingredient: 
Pumpkin
Interest: 
Healthy

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