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Sweet Pumpkin Muffins
Velvety, moist and not-too-sweet, these muffins are packed with vitamins and fiber.
2 cups wheat bran
1/2 <span class="measurestring" title="cup (8 fl oz)">cup</span> boiling water
16 oz pumpkin
2 large eggs
1 1/2 cups skim milk
1/4 cup honey
1/4 cup sugar
3 tbsps canola oil
1 cup whole wheat flour
1 cup white flour
3 tsps baking soda
3 tsps cinnamon
1 1/2 tsps ginger
1/4 tsp cloves
0.12 tsp salt
1/2 cup chopped walnuts
Combine bran, water, and pumpkin and let sit for at least 5 minutes.
Whisk together eggs, milk, honey, sugar, and oil.
Combine egg mixture with bran mixture and stir til smooth.
Mix in flours, baking soda, and spices.
This batter can be kept in the refrigerator for 1 week and cooked as you need it.
Spray muffin tin with oil. Put a scant 1/2 cup of batter into each muffin tin and sprinkle with walnuts.
Bake for 20 minutes at 375 °F (190 °C), till tops are brown and a tooth pick comes out clean.
Note: based on a recipe from The Best Life.
in 1 serving of Sweet Pumpkin Muffins.
, 58% carbs, 12% protein.
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