For Thanksgiving I made mini low-carb pumpkin cheesecakes from Kraft. The recipe turned out great, and of course I forgot to take a picture (thus no post). The problem was that the recipe called for 1/3 cup of canned pumpkin puree. Unknowingly, I bought the can that had at least 3 cups of puree in it. So the next day I had to use up the extra puree and decided to make some bran muffins.
I love bran muffins because they are an easy way to get in some fibre throughout the day, but they also are soft and portable (great for feeding the babe), easy to pack for a snack on the go, easy to double up a recipe and store extra in the freezer (so you are not always baking), and the most obvious, they taste great!
So ditch the granola bars, and try baking up some of these great muffins!
Pumpkin Muffins Pumpkin Muffins
- 2 1/2 cup 100% whole grain flour
- 1 cup sugar
- 2 tbsp baking powder
- 1/2 tsp Windsor Half Salt TM
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 2 1/2 cup ALL-BRAN BRAN BUDS
- 2 cup 1% milk, fluid
- 2 medium Eggs
- 1/2 cup canola oil
- 2 cup canned pumpkin puree
- 1/2 cup dried cranberries
1. In medium bowl, mix together flour, sugar, baking powder, salt, cinnamon and nutmeg. Set aside.
2. In large mixing bowl, mix together cereal and milk. Let stand for 5 minutes or until cereal is softened.
3. Stir in egg and oil; beat well. Stir in pumpkin and raisins. Add flour mixture, stirring only until combined.
4. Spoon batter into 12 large muffin tins, coated with non-stick cooking spray or lined with muffin papers.
5. Bake at 200ºC (400ºF) for about 20 minutes or until browned and firm to the touch. Serve warm. May be frozen.
Nutrition info (per 1 muffin): Calories: 170, Fat: 6g, Sodium: 190mg, Carbohydrates: 29, Fibre 6g.
Created by: Susan Watson, Registered Dietitian. *Adapted from: http://all-bran.ca/en/recipedetails.aspx?RecipetypeID=14155