| 1. |
Combine bran, water, and pumpkin and let sit for at least 5 minutes. |
| 2. |
Whisk together eggs, milk, honey, sugar, and oil. |
| 3. |
Combine egg mixture with bran mixture and stir til smooth. |
| 4. |
Mix in flours, baking soda, and spices.
|
| 5. |
This batter can be kept in the refrigerator for 1 week and cooked as you need it. |
| 6. |
Spray muffin tin with oil. Put a scant 1/2 cup of batter into each muffin tin and sprinkle with walnuts. |
| 7. |
Bake for 20 minutes at 375 °F (190 °C), till tops are brown and a tooth pick comes out clean. |
| 8. |
Note: based on a recipe from The Best Life. |
