Pumpkin Bran Muffins

Looking for a new way to start your fall day? Bake up a batch of these moist pumpkin-bran muffins and youre good to go! Nutrient-dense pumpkin puree makes a great addition to most any muffin; moist and sweet, its rich in fiber and beta-carotene, low in calories. Think of it as adding applesauce or mashed banana, only with more good things to go in. Pumpkin and bran make a delicious combination, providing a double whammy of fiber to help keep you satisfied until your next meal.

Of course any stir-in could take the place of raisins here; try chopped walnuts or pecans, fresh or frozen blueberries or raspberries, or even a small chopped apple.

Pumpkin Bran Muffins

Adapted from Kevin is Cooking

1 1/2 cup all-bran cereal
1/2 cup boiling water
1/4 cup vegetable oil
1 large egg
3/4 cup sugar
3/4 cup pumpkin puree
1 1/4 cups all purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp salt
1 cup buttermilk
1 cup raisins

Preheat oven to 400F. In a large mixing bowl pour boiling water over 1/2 cup of the cereal, stir in the oil and set it aside. Once cool, stir in the egg, sugar, pumpkin puree and remaining cereal.

In a small bowl, stir together the flour, baking powder, baking soda and salt. Add to the bran mixture in 3 additions alternately with the buttermilk in two additions. Stir in the raisins.

Divide between 12 paper lined or greased muffin tins and bake for 20 minutes, or until springy to the touch. Makes 12.

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