Pumpkin Oat Bran Muffins
|1 1/3 cups oat bran|
|1 cup rolled oats|
|1¼ cups skim milk|
|3/4 cup whole wheat flour|
|1/2 cup brown sugar|
|1 Tbsp baking powder|
|2 tsp cinnamon|
|1/2 tsp nutmeg|
|1/2 tsp ginger|
|3/4 cup fresh cooked or canned pumpkin|
|2 egg whites or 1/4 cup egg substitute|
|2 Tbsp vegetable oil|
|1/2 cup raisins|
|1 cup chopped walnuts, optional|
Preheat oven to 400°F. Grease a 12-muffin tin with nonstick spray.
Combine oat bran, oats, and milk in a bowl.
In a separate bowl, blend flour, brown sugar, baking powder and spices.
In a third bowl, combine pumpkin, egg whites, oil, raisins, and nuts.
Combine pumpkin mixture with oat bran mixture; add flour mixture and stir just until dry ingredients are moistened. Divide batter among muffin cups. Bake 20 to 25 minutes or until lightly browned.
Makes 12 servings