* 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";
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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