| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Quick, Breads |
12 |
servings |
INGREDIENTS
| 1 3/4 |
c |
Flour |
| 1/4 |
c |
Wheat germ |
| 1/2 |
c |
Sugar |
| 3 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 1 1/2 |
ts |
Pumpkin pie spice |
| 1 |
lg |
Egg; see note |
| 1 |
c |
Pumpkin; canned, or fresh |
| 1 |
c |
Bran buds® |
| 3/4 |
c |
1% milk; see note |
| 1/2 |
c |
Dark corn syrup |
INSTRUCTIONS
Combine flour, wheat germ, sugar, baking powder & salt. Set aside. Mix
together egg, pumpkin, bran cereal, milk & corn syrup (I let this mixture
sit about 5 minutes to soften the bran). Add the liquid ingredients to the
dry mixture & stir until just moistened.
Spoon into 12 muffin cups that have been sprayed with Pam. Bake at 400F for
20-25 minutes (20 minutes was plenty in my oven). Cool 1 minute & then
remove from the muffin tin.
Nutritional info per muffin: 183.6 cal, 1.2g fat (5.6%), 18 mg chol,
259 mg sod, 3.5 g fiber
Notes: Original recipe used 2 large egg whites & skim milk.
Recipe by: Light Muffins by Beatrice Ojakangas
Posted to EAT-LF Digest by JusNeedlin@aol.com on May 11, 1999, converted by
MM_Buster v2.0l.
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