Pumpkin spice raisin bran muffins
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 137.8
- Total Fat: 1.9 g
- Cholesterol: 18.0 mg
- Sodium: 218.8 mg
- Total Carbs: 29.9 g
- Dietary Fiber: 2.3 g
- Protein: 3.3 g
Introductionmodified from the post raisin bran recipe for applesauce bran cereal muffins modified from the post raisin bran recipe for applesauce bran cereal muffins
Flour, white, 1 1/2 cup
Baking Powder, 3 tsp
Diamond Crystal - Kosher Salt, 1/4 tsp
Nutmeg, ground, 1 tsp
Cinnamon, ground, 2 tsp
Ground Cloves, 1/4 tsp
Kellogg Raisin Bran Cereal, 2 cups
Almond Breeze Almond Milk, Original, refrigerated, 8 oz
Egg, fresh, whole, raw, 1 extra large
Country Crock Shed Spread (melted), 2 tbsp
Farmers Market Organic Pumpkin Puree, 1/2 cup
Brown Sugar (packed), 1/3 cup
How to Make Jumbo Muffins: Spoon batter into 6 (6-oz.) ovenproof glass custard cups sprayed with cooking spray. Sprinkle additional cereal over batter before baking, if desired. Bake 25 to 30 minutes or until golden brown. Makes 6 servings.
you can substitute any favorite fruit puree but might have to adjust your liquids added depending on the fruit you choose. Some fruit purees contain more liquid than others.
Spoon batter into muffin pan sprayed with cooking spray, filling each cup 2/3 full.
Bake 20-30 minutes or until golden brown. Serve warm.
Serving Size: 12 muffins