Pecan Pumpkin Bran Muffins
18
servings100
kcal1
muffinAllowing the muffins to stand in tins for a few minutes, continues to cook the muffins without drying them out.
Ingredients
1 cup 250 ml bran cereal
1 1/4 cups 300 ml non-fat buttermilk
1 cup 250 ml all-purpose flour
1/3 cup 75 ml granulated sugar
1 tbsp 15 ml baking powder
1/2 tsp 2 ml baking soda
1/4 tsp 1 ml salt
2 tsp 10 ml ground cinnamon
2 tbsp 30 ml canola oil
2 2 large egg whites
1 tbsp 15 ml vanilla extract
1 cup 250 ml canned pumpkin (not pumpkin pie mix)
1/4 cup 60 ml pecan pieces
2 tbsp 30 ml granulated sugar
1/2 tsp 2 ml ground cinnamon
Directions
- Preheat oven to 400 °F (200 °C). Lightly coat muffin tin with canola cooking spray and set aside.
- In small bowl, combine bran and buttermilk, stir until moistened and let stand 5 minutes.
- Meanwhile, in medium bowl, combine the flour, sugar, baking powder, baking soda, salt and cinnamon; stir until well blended.
- Add canola oil, egg whites, vanilla and pumpkin to bran mixture. Stir until well blended. Add the pumpkin mixture to the flour mixture and stir until JUST blended. Do not overmix.
- Spoon batter into muffin tin. Sprinkle pecan pieces evenly over all. In small bowl, combine the second amounts of 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. To maximize freshness, store muffins covered in refrigerator or freeze.
Nutrition Facts
18 servings per container
Serving Size1
- Amount Per ServingCalories100
- % Daily Value *
- Total Fat
3g
4%
- Saturated Fat 0g 0%
- Cholesterol 0mg 0%
- Sodium 190mg 9%
- Total Carbohydrate
16g
6%
- Dietary Fiber 2g 8%
- Protein 3g 6%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
