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Monday, June 2, 2008

Refrigerator Pumpkin Pie Bran Muffins

This is my healthy version of a favorite, so I'll put the bad ingredients in the parenthesis next to what I substituted it with.

Pumpkin Pie Bran Muffins
2 Cups Whole Bran Cereal
1 1/2 Cups 1% milk with 2Tbsp white vinegar or lemon juice (buttermilk)
1 15 oz Can Pure Pumpkin
1/2 cup Unsweetened Applesauce (Vegetable Oil)
2 tsp pumpkin Pie Spice
2 Eggs
2 1/2 cups whole wheat flour (reg white flour)
1 cup brown sugar
1/2 cup white sugar
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
Optional mix ins- 2 cups chocolate chips, 1 cup Craisins, 1 cup raisins, 1 cup any kind of chopped nuts (Pecans, Walnuts etc) or any combo of two or more of the previous.

In a large bowl, combine cereal and milk. Let stand for 5 minutes to soften cereal. Add Pumpkin, Applesauce, Pumpkin Pie Seasoning, and eggs, blend well. Stir in flour Sugar and spices. Fold in any of the optional mix-ins. Batter may be baked immediately or stored up to two weeks in a tightly covered container in the fridge. Grease muffin tins or use cupcake papers. Fill each well 3/4 full.
Bake at 400 degrees for 18-22 minutes.