I love to bake and I love to eat.
That's no secret.
However I am watching my calorie count.
So I found this good recipe for pumpkin bran muffins
and thought I'd pass it along to all of you!
Pumpkin Bran Muffins
1 15 oz. can pumpkin
1 cup bran cereal
1/4 cup butter, melted
1/2 cup (3-1/2 oz.) sugar
2 Tbsp. (1 oz.) brown sugar, packed
2 large eggs
3/4 cup buttermilk
1-1/4 cups (5 3/8 oz.) unbleached all-purpose flour
1/2 tsp. salt
1/2 tsp. ginger
1/4 tsp. cinnamon
1/2 tsp. allspice
1-1/2 tsp. baking soda
1 tsp. baking powder
1 cup (6 oz.) raisins
Demarara or coarse sugar for sprinkling
In a large mixing bowl, combine 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 raisins. Cover the bowl and refrigerate the batter for 4 hours or overnight.
Preheat the oven to 375°F. Lightly grease or line the wells of a muffin pan with papers. Scoop the batter into the pan, using a heaping 1/4 cup of batter for each. Sprinkle the tops with sugar if desired, then bake in the preheated oven for 25-28 minutes, until a toothpick inserted in the center of a muffin comes out clean. Remove the muffins from the oven and allow them to cool in the pan for five minutes before taking them out of the pan to finish cooling on a rack.
Pumpkin Bran Muffins
1 15 oz. can pumpkin
1 cup bran cereal
1/4 cup butter, melted
1/2 cup (3-1/2 oz.) sugar
2 Tbsp. (1 oz.) brown sugar, packed
2 large eggs
3/4 cup buttermilk
1-1/4 cups (5 3/8 oz.) unbleached all-purpose flour
1/2 tsp. salt
1/2 tsp. ginger
1/4 tsp. cinnamon
1/2 tsp. allspice
1-1/2 tsp. baking soda
1 tsp. baking powder
1 cup (6 oz.) raisins
Demarara or coarse sugar for sprinkling
In a large mixing bowl, combine 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 raisins. Cover the bowl and refrigerate the batter for 4 hours or overnight.
Preheat the oven to 375°F. Lightly grease or line the wells of a muffin pan with papers. Scoop the batter into the pan, using a heaping 1/4 cup of batter for each. Sprinkle the tops with sugar if desired, then bake in the preheated oven for 25-28 minutes, until a toothpick inserted in the center of a muffin comes out clean. Remove the muffins from the oven and allow them to cool in the pan for five minutes before taking them out of the pan to finish cooling on a rack.
Yield: 12 muffins.
Per muffin: 150 cal, 3g fat, 3g protein, 19g complex carbohydrates, 12g sugar, 4 g dietary fiber, 41mg cholesterol, 348mg sodium, 288mg potassium, 881RE vitamin A, 2mg vitamin C, 3mg iron, 69mg calcium, 127mg phosphorus.
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