Raspberry Pumpkin Seed Bran Muffins
- Number of Servings: 12
Ingredients
1.5 c Whole grain flour.5 c wheat bran3 tbsp ground flaxseed1.5 tsp baking powder.5 tsp baking soda.5 tsp salt2 large egg whites1/3 c Granulated sugar1 c Low fat milk2 tbsp canola oil1 c fresh/frozen raspberries.5 c pumpkin seeds, chopped
In a large bowl, combine flour with bran, sugar, baking powder, baking soda and salt.
In a small bowl, combine milk, canola oil, and egg whites.
Make a well in the center of dry ingredients and stir in the liquid mixture.
Fold in raspberrries and pumpkin seeds. If using frozen raspberries, do not thaw beforehand.
Spoon into 12 paper-lined 2.5" muffin cups.
Bake at 375 F for 17-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Enjoy!
Number of Servings: 12
Recipe submitted by SparkPeople user GIRLXINXBLUE.
In a small bowl, combine milk, canola oil, and egg whites.
Make a well in the center of dry ingredients and stir in the liquid mixture.
Fold in raspberrries and pumpkin seeds. If using frozen raspberries, do not thaw beforehand.
Spoon into 12 paper-lined 2.5" muffin cups.
Bake at 375 F for 17-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Enjoy!
Number of Servings: 12
Recipe submitted by SparkPeople user GIRLXINXBLUE.
Nutritional Info Amount Per Serving
- Calories: 143.7
- Total Fat: 4.5 g
- Cholesterol: 1.3 mg
- Sodium: 354.9 mg
- Total Carbs: 23.0 g
- Dietary Fiber: 4.4 g
- Protein: 5.2 g
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