* Exported from MasterCook *
Muffins, Pecan Pumpkin Bran
Recipe By :Nancy Hughes
Serving Size : 18 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Low Fat
Muffins/Rolls Nuts
Posted Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup bran cereal -- (250 mL)
1 1/4 cups nonfat buttermilk -- (300 mL)
1 cup all-purpose flour -- (250 mL)
1/3 cup granulated sugar -- (75 mL)
1 Tbsp baking powder -- (15 mL)
1/2 tsp baking soda -- (2 mL)
1/4 tsp salt -- (1 mL)
2 tsp ground cinnamon -- (10 mL)
2 Tbsp canola oil -- (30 mL)
2 large egg whites
1 Tbsp vanilla extract -- (15 mL)
1 cup canned pumpkin -- (not pumpkin pie mix) (250 mL)
1/4 cup pecan pieces -- (60 mL)
2 Tbsp granulated sugar -- (30 mL)
1/2 tsp ground cinnamon -- (2 mL)
Allowing the muffins to stand in tins for a few minutes, continues to
cook the muffins without drying them out.
Preheat oven to 400F (200C). Lightly coat muffin tin with canola
cooking spray and set aside.
In small bowl, combine bran and buttermilk, stir until moistened and
let stand 5 minutes.
Meanwhile, in medium bowl, combine the flour, sugar, baking powder,
baking soda, salt and cinnamon; stir until well blended.
Add canola oil, egg whites, vanilla and pumpkin to bran mixture. Stir
until well blended. Add the pumpkin mixture to the flour mixture and
stir until JUST blended. Do not overmix.
Spoon batter into muffin tin. Sprinkle pecan pieces evenly over all.
In small bowl, combine the second amounts of sugar and cinnamon.
Sprinkle evenly over all and bake 15 minutes or until wooden pick
inserted comes out almost clean. Let stand in muffin tins on cooling
rack 5 minutes before carefully removing and cooling completely on
rack. To maximize freshness, store muffins covered in refrigerator or freeze.
Cal 100, Fat 3g, Carb 16g, Sod 190mg, Fiber 2g, Pro 3g
S(Internet address):
"https://www.canolainfo.org/recipes/pecan-pumpkin-bran-muffins";
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Per Serving (excluding unknown items): 92 Calories; 3g Fat (27.0%
calories from fat); 2g Protein; 15g Carbohydrate; 2g Dietary Fiber;
1mg Cholesterol; 171mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean
Meat; 0 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.
NOTES : 2018 - 1223