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Pumpkin Muffin


Recipe submitted by:

Smart Balance

Your rating: None Average: 3.5 (2 votes)
Description: 

Velvety, moist and not too sweet, these muffins are packed with vitamins and fiber. Serve with a cup of nonfat milk (plain or as a latte) and some fruit and you’ve got a nutritionally complete breakfast.


Difficulty: Easy

Course: Breakfast

Main Ingredient: Vegetables

Smart Balance Product: 
Smart Balance™ Omega-3 Grade A Natural Large Eggs

Ingredients: 

2 cups wheat bran
1/2 cup boiling water
1 cup Libby’s 100% pure pumpkin
2 large Smart Balance™ Omega-3 Eggs
1 1/2 cups Smart Balance® Fat Free Milk and Omega-3s
1/4 cup honey
1/4 cup sugar
3 tablespoons Smart Balance® Cooking Oil
1 cup all-purpose flour
1 1/4 cups whole wheat flour
1 tablespoon baking soda
3 teaspoons cinnamon
1 1/2 teaspoons ginger
1/4 teaspoon cloves
1/8 teaspoon salt
1 cup chopped walnuts


Prep Time: 

10 minutes


Cook Time: 

30 minutes


Yield/Notes: 

Serves: 12

[Smart Balance addition] – Smart Balance estimates the following nutritional content for this user-created recipe:

Nutrients
Calories: 253
Fat, g: 11
Saturated fat, g: 1.3
Total sugars, g: 12
Calcium, mg: 78
Sodium, mg: 369
Fiber, g: 7
Carbohydrate, g: 36
Protein, g: 8

STEP 1:

  

Preheat oven to 350°F and place the rack in the center of the oven. Lightly coat a 12-cup muffin pan with Smart Balance® Cooking Spray.

STEP 2:

  

Combine bran, water and pumpkin and let sit for at least 5 minutes.

STEP 3:

  

Whisk together eggs, milk, honey, sugar and oil.

STEP 4:

  

Combine egg mixture with bran mixture and stir until smooth.

STEP 5:

  

Mix in flours, baking soda and spices.

STEP 6:

  

This batter can be kept in the refrigerator for 1 week and cooked as you need it.

STEP 7:

  

Put a scant 1/2 cup of batter into each muffin tin, sprinkle with walnuts and bake for about 20 minutes till tops are brown and a toothpick tests clean.