Pumpkin Oat Bran Muffins
Yield
12 servingsPrep
10 minCook
20 minReady
30 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 ½ | cups |
bran
|
|
5 | ounces |
brown sugar
firmly packed, 2/3 cup |
|
½ | cup |
all-purpose flour
|
|
2 | teaspoons |
baking powder
|
|
1 | teaspoon |
pumpkin pie spice
|
|
¼ | teaspoon |
salt
|
|
1 | cup |
pumpkin
mashed cooked |
|
½ | cup |
milk, skim
|
|
2 | large |
egg whites
beaten |
* |
2 | tablespoons |
vegetable oil
|
|
nonstick cooking spray
|
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
355 | ml |
bran
|
|
144.5 | ml/g |
brown sugar
firmly packed, 2/3 cup |
|
118 | ml |
all-purpose flour
|
|
1E+1 | ml |
baking powder
|
|
5 | ml |
pumpkin pie spice
|
|
1.3 | ml |
salt
|
|
237 | ml |
pumpkin
mashed cooked |
|
118 | ml |
milk, skim
|
|
2 | each |
egg whites
beaten |
* |
3E+1 | ml |
vegetable oil
|
|
1 | x |
nonstick cooking spray
|
* |
Directions
Combine first 6 ingredients in a large bowl; stir well.
Make a sell in centre of mixture.
Combine pumpkin and next 3 ingredients; stir well.
Add to dry ingredients, stirring just until the dry ingredients are moistened.
Spoon batter into muffin pans coated with cooking spray, filling two-thirds full.
Bake at 425℉ (220℃) for 20 minutes. Remove from pans immediately; serve warm or at room temperature.