Pecan Pumpkin Bran Muffins

Feb 23, 2013

My mom has the best recipes sometimes, although doesn't any mom?

My husband also has the best way to cheer me up sometimes..
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Like breakfast in bed? Yup I think so!

These muffins are so good, not overly sweet, and they are packed with healthy things like bran cereal, egg whites, pumpkin and no fat buttermilk! So you don't feel ridiculously bad when you eat one, or three!

Pecan Pumpkin Bran Muffins

by Renee Pihowich
Prep Time: 15 minutes
Cook Time: 15 minutes

Ingredients (18 muffins)
  • 1 cup bran cereal
  • 1 1/4 cups nonfat buttermilk
  • 1 cup flour
  • 1/2 cup sugar
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 tsp ground cinnamon
  • 2 tbsp canola oil
  • 2 large egg whites
  • 1 tbsp vanilla
  • 1 cup canned pumpkin
  • 1/4 cup pecan pieces
  • 2 tbsp sugar
  • 1/2 tsp cinnamon
Instructions
Preheat oven to 400F. Lightly coat muffin tin with cooking spray or line with paper liners.
In a small bowl, combine bran and buttermilk, stir until moistened and let stand 5 minutes.
Meanwhile, in medium bowl, combine flour, sugar, baking powder, baking soda, salt and cinnamon. Stir until well blended.
To bran mixture, add canola oil, egg whites, vanilla and pumpkin. Stir until well blended. Add pumpkin mixture to flour mixture until just blended. DO NOT OVERMIX.
Spoon batter into muffin tins. Sprinkle pecan pieces evenly over all. In small bowl, combine second amounts of sugar and cinnamon. Sprinkle evenly over the muffins and bake for 15 minutes or until wooden tooth pick comes out clean.
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