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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 146.4
  • Total Fat: 1.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 523.2 mg
  • Total Carbs: 35.1 g
  • Dietary Fiber: 9.7 g
  • Protein: 5.4 g

View full nutritional breakdown of Individual Pumpkin Bran Muffins - Suzy's calories by ingredient
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Individual Pumpkin Bran Muffins - Suzy's



Introduction

I have had quite a number of people ask me for this recipe over the last couple weeks that I have been using it after seeing it on my food log so I figured, instead of giving it out individually, I'd just put it here for everyone to see. Enjoy the fiber and protein! I have had quite a number of people ask me for this recipe over the last couple weeks that I have been using it after seeing it on my food log so I figured, instead of giving it out individually, I'd just put it here for everyone to see. Enjoy the fiber and protein!
Number of Servings: 8

Ingredients

    * 1-1/2 cups unprocessed wheat bran (recommend Hodgson Mill)
    * 1/2-cup boiling water
    * 1-1/4 cups whole wheat flour
    * 1-tsp baking soda
    * 1-tbsp baking powder
    * 1/2-tsp salt
    * 1-1/2 tsp pumpkin pie spice
    * 1/2-cup Splenda measurable
    * 1/4-cup liquid Butter Buds
    * 1-tbsp soy flour mixed with 2-tbsp water (this replaces the egg)
    * 2-cups canned pumpkin puree
    * 1/2-cup dates, raisins or currants (all great)

Directions

(1) Mix together 1/2-cup of the bran with the boiling water and set aside to soak.
(2) Once soaked up, mix all the ingredients together (you know, wet with wet then dry with dry and then all together) and put in a refigerator container with a tight fitting lid for up to two weeks.
(3) When ready to make, put 1/3-cup of mixture into a microwave safe mug that has been sprayed with cooking spray.
(4) Microwave on high for 3-minutes.
(5) Let sit for 1-minute before removing from mug and buttering and eating :)


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YIELDS: 8-"mug" muffins

Number of Servings: 8

Recipe submitted by SparkPeople user PRETTY_FLUFFY.






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