Pumpkin Bran Muffins
12 muffins SERVINGS
Ingredients
- 300 ml or 1 1/4 cups all-purpose flour
- 125 ml or 1/2 cup granulated sugar
- 15 ml or 1 tbsp baking powder
- 1 ml or 1/4 tsp salt
- 5 ml or 1 tsp ground cinnamon
- 2 ml or 1/2 tsp ground nutmeg
- 300 ml or 1 1/4 cups All-Bran Buds* cereal
- 250 ml or 1 cup 2% milk
- 1 egg (or 2 egg whites)
- 50 ml or 1/4 cup vegetable oil
- 250 ml or 1 cup canned pumpkin
- 175 ml or 3/4 cup raisins, optional
- 7 ml or 1 1/2 tsp granulated sugar
Directions
1. In medium bowl, mix together flour, 125 mL (1/2 cup) sugar, baking powder, salt, cinnamon and nutmeg. Set aside.
2. In large mixing bowl, mix together cereal and milk. Let stand for 5 minutes or until cereal is softened.
3. Stir in egg and oil; beat well. Stir in pumpkin and raisins. Add flour mixture, stirring only until combined.
4. Spoon batter into 12 large muffin tins, coated with non-stick cooking spray or lined with muffin papers. Sprinkle tops with 7 mL (1 1/2 tsp) sugar.
5. Bake at 200°C (400°F) for about 20 minutes or until browned and firm to the touch. Serve warm. May be frozen.
In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.
