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Bread-Muffin: Pumpkin Bran Muffins

Source of Recipe

The Essential Vegetarian Cookbook


List of Ingredients

1 can pumpkin or sweet potato puree
1 cup wheat bran
3 large egg whites
3/4 cup buttermilk or plain nonfat yogurt
1/3 cup molasses
1/3 cup brown sugar or sugar
1 1/4 cups whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 cup raisins


Recipe

Heat oven to 500ºF In large bowl, combine pumpkin, wheat bran, egg whites, buttermilk, molasses and sugar. Stir with whisk until smooth. In separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and ginger. Stir the wet ingredients into the dry, mixing only until just moistened, about 30 seconds. Fold in raisins.

Fill the cups of 6 muffin cups 2/3 full. Place tin in oven. Lower temp to 400ºF. Bake until tops are golden brown and springy to the touch, about 30 minutes. Let tin cool on wire rack for 10 minutes before removing muffins. To store, let muffins cool completely on rack. Seal in plastic bag and refrigerate up to 1 week, freeze up to 6 months.