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Add a photoServings: 6
Ingredients
- 1 c. pumpkin or possibly sweet potato puree
- 1 c. wheat bran
- 3 lrg egg whites
- 3/4 c. nonfat buttermilk or possibly plain nonfat yogurt
- 1/3 c. molasses
- 1/3 c. granulated sugar or possibly brown sugar
- 1Â 1/4 c. whole wheat flour
- 2 tsp baking pwdr
- 1/2 tsp baking soda
- 1 tsp grnd cinnamon
- 1 tsp grnd ginger
- 1 c. raisins
Directions
- Makes 6
- Total time: 40 min.
- Time to prepare: 10 min.
- Cooking Time: 30 min.
- Do ahead: you can mix the batter the night before, then chill. Stir lightly before pouring into the tin.
- Refrigeration/freezing: chill up to 1 week. Freeze up to 6 months.
- Pumpkin enriches these muffins in two ways, with its familiar sweet flavor and a bit of beta-carotene. You can replicate the taste and multiply the vitamins by using sweet potato instead.
- Heat the oven to 500 F.
- In a large mixing bowl, combine the pumpkin or possibly sweet potato puree, wheat bran, egg whites, buttermilk or possibly yogurt, molasses, and sugar. Stir with a whisk till smooth.
- In a separate bowl, whisk together the flour, baking pwdr, baking soda, cinnamon, and ginger.
- Stir the wet ingredients into the dry, mixing just sufficient to moisten, about 30 seconds. Mix in the raisins.
- Fill the c. of a 6-c. nonstick muffin tin two-thirds full Place the tin in the oven. Lower the temperature to 400 F. Bake till the tops are golden and springy to the touch and a knife or possibly toothpick inserted in the center of a muffin tests clean, about 30 min. Let the tin cold on a cooling rack for 10 min before removing the muffins. To store, let the muffins cold completely on the rack. Seal them inside a plastic bag, and chill or possibly freeze.
- Outstanding source of vitamin a. Very good source of calcium and iron.
- Good source of vitamins B2, B3.
- NOTES : Fatfree muffins! For "lovely peaks" Shaw recommends preheating the oven to 500 and then lowering the temperature when you put the muffins in the oven.
- I would be tempted to use Egg Beaters instead of the Large eggs, except for Sarah Phillips recommendation in a previous post which Large eggs are better. I just do not buy Large eggs and find Egg Beaters, that I do keep in the house, to be very convenient.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 160g | |
| Recipe makes 6 servings | |
| Calories 332 | |
| Calories from Fat 11 | 3% |
| Total Fat 1.25g | 2% |
| Saturated Fat 0.33g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 656mg | 27% |
| Potassium 844mg | 24% |
| Total Carbs 79.38g | 21% |
| Dietary Fiber 8.5g | 28% |
| Sugars 43.2g | 29% |
| Protein 9.1g | 15% |
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