Pumpkin Oat Bran 6-Week Muffins

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  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 36
Ingredients
Kellogg's All-Bran Cereal, 2 cup (1 serving) Pumpkin, canned, without salt, 1 cup *Trader Joe's Unsweetened Soy Milk, 2 cup *Canola Oil, .25 cupEgg, fresh, 2 large Granulated Sugar, 1 cup *King Arthur 100% Unbleached White Whole Wheat Flour, 2.5 cup Oats, 1 cup Baking Soda, 3 tsp Cider Vinegar, 1 tbspSalt, 2 tspGinger, ground, 1 tbsp Allspice, 1 tbsp
Directions
In one bowl, place 1 cup of bran cereal and add 1 cup boiling water. Stir, add canola oil and pumpkin, and let sit.

In another bowl, mix the flour, baking soda, spices, and salt.

In a third (large and sealable) bowl, put the other cup of bran cereal, 1 cup oats, 1 cup sugar, 2 eggs, 2 cups soy milk, and 1 T. cider vinegar. Stir well.

Add the flour mixture to the soy milk mixure, stirring well. Then add the pumpkin mixture and completely combine.

Spray oil into your muffin pan, then fill each tin 3/4 full. Bake at 400 for 15-18 minutes. This recipe makes at least 36 muffins, and you can store the batter covered in your fridge for up to 6 weeks, though it won't last that long, trust me!

Number of Servings: 36

Recipe submitted by SparkPeople user KAARIS1.

Servings Per Recipe: 36
Nutritional Info Amount Per Serving
  • Calories: 94.2
  • Total Fat: 2.5 g
  • Cholesterol: 12.0 mg
  • Sodium: 252.0 mg
  • Total Carbs: 17.4 g
  • Dietary Fiber: 2.8 g
  • Protein: 2.8 g

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