My DH loves muffins but the ones you buy over the counter or from the store are really full of fat...not good for anybody. So I make muffins at home: banana bran, apple bran, apple carrot, and today, I made pumpkin carrot bran muffins. They are super healthy with all the veggie ingredients and low in fat and sugar. Give them a try if you have some extra pumpkins around that you need to use or just buy some canned pumpkin the next time you go shopping.
Preheat oven to 400 degrees. Spray or paper line muffin cups. This recipe makes 12 regular or 6 large muffins.
In one bowl combine:
2 c bran flakes cereal
1 c cooked or canned pumpkin
2/3 c milk
2 eggs
3 T canola oil
1 medium carrot, washed and grated
Let stand approximately 5 minutes, stirring occasionally, until bran flakes have softened and and ingredients are well mixed.
In a separate bowl combine:
1 c whole wheat flour
1/3 c sugar (I actually use a little less)
2 t baking powder
1/4 t baking soda
1/2 t cinnamon
pinch salt
Add the wet ingredients to the flour mixture, stirring just until moistened. Over stirring will result in tough muffins. Divide evenly among the prepared muffin cups.
Bake 25 minutes. Enjoy!
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