Friday, December 30, 2011

Pumpkin Oat Bran Muffins

This recipe is a play off of my Chocolate Chip Cinnamon Oat Bran Muffins. With my recent obsession and likeability for pumpkin, I've created a healthy pumpkin spiced muffin. Granted it's not perfect yet; however, it is satisfying for those with a subtle flavor palette. These muffins are moist, simple to make, and easy to eat!. Also, these muffins last longer than than Chocolate Chip Cinnamon Oat Bran Muffins because I omitted the applesauce and replaced it with pumpkin puree, which has a longer shelf life. Personally, I don't mind either recipe because I freeze the muffins after baking. This way, I can have a muffing whenever I want to. 

Additionally, I incorporated a bit of wheat bran to the recipe. You cannot taste it nor do you notice a difference in texture or taste but it is just another way to pack more nutrients into the muffins. The chocolate chips are optional but are highly recommended because the muffins are not sweet so the chocolate chips adds enough sweetness to balance the muffin. I typically use dark chocolate chips because it is not as sweet as semisweet chips and has a richer chocolate flavor. 

Pumpkin Oat Bran Muffins
compliments of Y-U-M-M-Y

1-1/4 cups oat bran
1/4 cup wheat bran
1/2 cup all-purpose flour
1/2 cup whole wheat flour
2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup pumpkin puree (not pumpkin pie filling)
1 cup non/low fat milk
1 egg, beaten
1/4 cup honey
3 tablespoon vegetable oil
1 to 1-1/2 cup(s) semisweet or dark chocolate chips

1. Preheat oven to 350 F.
2. Combine oat bran, wheat bran, all-purpose flour, wheat flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium mixing bowl.
3. In a separate bowl, combine pumpkin puree, milk, egg, and honey.
4. Add wet mixture to dry ingredients and stir until just combined. Stir in chocolate chips. Do not overmix batter.

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