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Pumpkin Bran Muffins

Reggie Dwork <reggie@jeff-and-reggie.com>
Sat, 06 Oct 2018 18:42:05 -0700
v118.n039.2
* Exported from MasterCook *

                           Muffins, Pumpkin Bran

Recipe By     : King Arthur Flour
Serving Size  : 12    Preparation Time :0:00
Categories    : Bread-Bakers Mailing List       Fruit
                 Low Fat                         Muffins/Rolls
                 Posted                          Stand Mixer

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   425                g  pumpkin puree -- (15 oz)
   60                 g  bran flakes cereal -- (1C or 2 1/8 oz)
   57                 g  melted unsalted butter -- (4T or 2 oz)
   99                 g  granulated sugar -- (1/2C or 3 1/2 oz)
   25                 g  brown sugar -- (2T or 7/8 oz)
   2              large  eggs
   170                g  buttermilk -- (3/4C or 6 oz)
   149                g  Unbleached All-Purpose Flour -- (1 1/4C or 5 1/4 oz)
      1/2      teaspoon  salt
      1/2      teaspoon  ground ginger
      1/2      teaspoon  ground allspice
      1/4      teaspoon  ground cinnamon
   1           teaspoon  baking soda
   1           teaspoon  baking powder
   142                g  dried cranberries -- or raisins (1C or 5 oz)
                         Demerara sugar -- or coarse white sparkling 
sugar, for sprinkling

Pumpkin performs a baking miracle in these muffins, providing 
moisture and flavor without loading up on fat. They're the most 
wholesome and delicious version of bran muffins we've ever tried.

PREP: 25 mins.
BAKE: 25 mins. to 30 mins.
TOTAL: 50 mins.

In a large mixing bowl, combine the pumpkin, bran cereal, butter, and 
sugars. Stir in the eggs and buttermilk.

In a separate bowl, whisk together the flour, salt, spices, baking 
soda, and baking powder.

Stir into the pumpkin mixture, then stir in the dried cranberries (or 
raisins). Cover the bowl and refrigerate the batter for 4 hours, or 
as long as overnight.

Preheat the oven to 375F. Lightly grease a 12-cup muffin pan, or line 
the wells with papers.

Scoop the batter into the prepared pan, using a heaping 1/4 cup of 
batter for each muffin. Sprinkle the tops with sugar.

Bake the muffins for 25 to 28 minutes, until a cake tester inserted 
into the center of a muffin comes out clean.

Remove the muffins from the oven and allow them to cool in the pan 
for 5 minutes before turning them out of the pan to finish cooling on a rack.

Store muffins at room temperature, well-wrapped, for up to three 
days; freeze for longer storage.

Review: This recipe was delicious. I am not usually a "bran" lover, 
but with the pumpkin, a great combo. I also threw in some pecans, it 
was twice as nice.

S(Internet address):
   "https://www.kingarthurflour.com/recipes/pumpkin-bran-muffins-recipe";
                                     - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 172 Calories; 5g Fat (26.4% 
calories from fat); 4g Protein; 29g Carbohydrate; 3g Dietary Fiber; 
46mg Cholesterol; 264mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean 
Meat; 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.

NOTES : 2018 - 1006