Whole Grain Pumpkin Muffins
|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|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Ground cinnamon||1 Teaspoon|
|Vegetable cooking spray||1|
|Ground cinnamon||1⁄4 Teaspoon|
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.