Sweet Pumpkin Muffins
Velvety, moist and not-too-sweet, these muffins are packed with vitamins and fiber.
2 large eggs
3 tsps cinnamon
1/4 tsp cloves
1 1/2 tsps ginger
0.12 tsp salt
3 tbsps canola oil
16 oz pumpkin
1/2 cup chopped walnuts
1/2 <span class="measurestring" title="cup (8 fl oz)">cup</span> boiling water
3 tsps baking soda
1/4 cup honey
1/4 cup sugar
2 cups wheat bran
1 cup whole wheat flour
1 cup white flour
1 1/2 cups skim milk
Combine bran, water, and pumpkin and let sit for at least 5 minutes.
Whisk together eggs, milk, honey, sugar, and oil.
Combine egg mixture with bran mixture and stir til smooth.
Mix in flours, baking soda, and spices.
This batter can be kept in the refrigerator for 1 week and cooked as you need it.
Spray muffin tin with oil. Put a scant 1/2 cup of batter into each muffin tin and sprinkle with walnuts.
Bake for 20 minutes at 375 °F (190 °C), till tops are brown and a tooth pick comes out clean.
Note: based on a recipe from The Best Life.
in 1 serving of Sweet Pumpkin Muffins.
, 58% carbs, 12% protein.
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