Pumpkin Oat Bran Muffins *****

By Nilson

I added about a cup of raisins and changed the temperature to 415 and cooked them for about 15 minutes. The were just right. Have to take them out of pans right away. I added some cinnamon. I also used one whole egg and a scosh of egg beaters instead of egg whites and was generous with the oil filling the tablespoon until they crowned. Perfect way to use up canned pumpkin. The raisins were a big help.

Ingredients

• 1 1/2 cups unprocessed oat bran
• 1/2 cup firmly packed brown sugar
• 1/2 cup all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon salt
• 2 Tablespoons dry buttermilk powder
• 1 cup mashed pumpkin, , cooked
• 1/2 cup skim milk
• 2 egg whites, lightly beaten
• 2 tablespoons vegetable oil
• vegetable oil cooking spray

Preparation

Step 1

Directions:


Combine first seven ingredients in a large bowl; stir well.
Make a well in center of mixture.
Combine pumpkin and next three ingredients; stir well.
Add to dry ingredients, stirring just until moistened.
Spoon into muffin pans coated with cooking spray, filling ¾ full.
Bake at 425 degrees for 20 minutes.
Remove from pans immediately; serve warm or at room temperature.

Banana Oat Bran Muffins: Substitute ¾ cup mashed ripe banana for pumpkin.

Apple-Oat Bran Muffins: Substitute 1/2 cup minced apple for pumpkin.

Substitute apple pie spice for pumpkin pie spice.

Add 1 Tsp ground cinnamon to dry ingredients.