Raspberry Pumpkin Seed Bran Muffins
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Raspberry Pumpkin Seed Bran Muffins calories by ingredient
Number of Servings: 12
Ingredients
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1.5 c Whole grain flour
.5 c wheat bran
3 tbsp ground flaxseed
1.5 tsp baking powder
.5 tsp baking soda
.5 tsp salt
2 large egg whites
1/3 c Granulated sugar
1 c Low fat milk
2 tbsp canola oil
1 c fresh/frozen raspberries
.5 c pumpkin seeds, chopped
Directions
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.
Member Ratings For This Recipe
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ANNA9171
