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Receta Pumpkin Bran Muffins
by Global Cookbook

Pumpkin Bran Muffins
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  Raciónes: 6

Ingredientes

  • 1 c. pumpkin or possibly sweet potato puree
  • 1 c. wheat bran
  • 3 lrg egg whites
  • 3/4 c. nonfat buttermilk or possibly plain nonfat yogurt
  • 1/3 c. molasses
  • 1/3 c. granulated sugar or possibly brown sugar
  • 1 1/4 c. whole wheat flour
  • 2 tsp baking pwdr
  • 1/2 tsp baking soda
  • 1 tsp grnd cinnamon
  • 1 tsp grnd ginger
  • 1 c. raisins

Direcciones

  1. Makes 6
  2. Total time: 40 min.
  3. Time to prepare: 10 min.
  4. Cooking Time: 30 min.
  5. Do ahead: you can mix the batter the night before, then chill. Stir lightly before pouring into the tin.
  6. Refrigeration/freezing: chill up to 1 week. Freeze up to 6 months.
  7. Pumpkin enriches these muffins in two ways, with its familiar sweet flavor and a bit of beta-carotene. You can replicate the taste and multiply the vitamins by using sweet potato instead.
  8. Heat the oven to 500 F.
  9. In a large mixing bowl, combine the pumpkin or possibly sweet potato puree, wheat bran, egg whites, buttermilk or possibly yogurt, molasses, and sugar. Stir with a whisk till smooth.
  10. In a separate bowl, whisk together the flour, baking pwdr, baking soda, cinnamon, and ginger.
  11. Stir the wet ingredients into the dry, mixing just sufficient to moisten, about 30 seconds. Mix in the raisins.
  12. Fill the c. of a 6-c. nonstick muffin tin two-thirds full Place the tin in the oven. Lower the temperature to 400 F. Bake till the tops are golden and springy to the touch and a knife or possibly toothpick inserted in the center of a muffin tests clean, about 30 min. Let the tin cold on a cooling rack for 10 min before removing the muffins. To store, let the muffins cold completely on the rack. Seal them inside a plastic bag, and chill or possibly freeze.
  13. Outstanding source of vitamin a. Very good source of calcium and iron.
  14. Good source of vitamins B2, B3.
  15. NOTES : Fatfree muffins! For "lovely peaks" Shaw recommends preheating the oven to 500 and then lowering the temperature when you put the muffins in the oven.
  16. I would be tempted to use Egg Beaters instead of the Large eggs, except for Sarah Phillips recommendation in a previous post which Large eggs are better. I just do not buy Large eggs and find Egg Beaters, that I do keep in the house, to be very convenient.