Pumpkin Carrot Bran Muffin
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Directions
2 C All Bran Cereal1 1/4 C Skim Milk1/4 Sugar1 C Canned Pumpkin1 C Shredded Carrots, excess moisture squeezed out2 Egg WhitesMix the above. Allow to stand together for 10 minutes1 C Flour1 1/2 tsp Baking Soda1 1/2 tsp Baking Powder1 1/2 tsp Pumpkin Pie Spice1/4 C Raisins (Optional, but included in nutritional information)
Preheat oven to 400 degrees. Spray muffin tin with non-stick cooking spray.
Mix wet ingredients, and allow to stand for 10 minutes.
Combine dry ingredients in separate bowl. Stir into wet ingredients just until mixed, Stir in raisins, if desired.
Divide evenly into muffin tin. Bake for 12-14 minutes. to lengthen shelf life, store in refrigerator.
Makes 12
Number of Servings: 12
Mix wet ingredients, and allow to stand for 10 minutes.
Combine dry ingredients in separate bowl. Stir into wet ingredients just until mixed, Stir in raisins, if desired.
Divide evenly into muffin tin. Bake for 12-14 minutes. to lengthen shelf life, store in refrigerator.
Makes 12
Number of Servings: 12
Nutritional Info Amount Per Serving
- Calories: 110.3
- Total Fat: 0.5 g
- Cholesterol: 0.5 mg
- Sodium: 102.0 mg
- Total Carbs: 25.6 g
- Dietary Fiber: 4.2 g
- Protein: 4.5 g
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