Ingredients
-
3/4
-
1 1/3
-
1
-
1
-
1 1/2
-
1/2
-
3/4
-
1
-
1/4
-
2
-
1
-
1
-
1/2
-
-
Directions
Pumpkin Bran Muffins, Yummy with all the oats and just a hint of orange; moist and not too sweet – a big favorite around our home I suppose you should keep leftovers refrigerated in a sealed container, but don’t know – we never have any left over! Based on a recipe from Oat Cuisine (Edited to emphasize that these are *not intended* to be super-sweet muffins My kiddos like them without the extra sweetness and for that I am oh-so-grateful! ;o) If you are looking for a less sweet muffin, this is for you ), These are very good I found them nicely chewy, moist and flavorful And I never put health concerns before flavor They are also ridiculously easy to make, and will be made again at my house I changed very little, trusting the recipe poster I did omit the vanilla, because of personal preference, and used about 1/2 teaspoon of orange oil instead of orange zest used home-cooked kabocha pumpkin, rather than canned I also used honey instead of maple syrup Oh, and I added 1/4 teaspoon salt I dusted the tops with cinnamon before putting them in the oven, and thought that was a nice touch Thank you very much for posting this recipe that makes delicious muffins, that are good for you, too
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Steps
|
1
Done
|
Spray Muffin Pan (12 Muffin Size) With Cooking Spray. |
|
2
Done
|
Combine Dry Ingredients in Large Bowl and Mix Well. |
|
3
Done
|
in Separate Bowl, Combine All Remaining Ingredients Except Raisins; Blend Well. |
|
4
Done
|
Add Liquid Mixture and Raisins to Dry Mixture; Mix Until Ingredients Are Moistened. |
|
5
Done
|
Divide Among Muffin Cups (recipe Originally Said 10, I Divide Among 12 and It Works Fine). |
|
6
Done
|
Smooth Top Slightly. |
|
7
Done
|
at This Point I Sprinkle Them With a Little More Cinnamon Bake at 400 For 20-25 Min, or Until Center Comes Clean on Toothpick/Knife. |
|
8
Done
|
Cool on Rack. |
