Feb 12, 2010

New! Improved Super Healthy Muffin Recipe!

This is basically the same recipe as the banana bran muffins I posted a couple days ago, using pumpkin puree instead of mashed bananas.  I added a little sugar because pumpkin isn’t sweet like bananas.  The real improvement is in the technique:  I used large foil baking cups to line my muffin tin and made 6 muffins instead of 9.  The larger volume muffins have a nicely puffed and cracked top – they look perfectomundo!  The foil baking cups seem to make a huge difference:  the muffins are perfectly cooked, with no dark browning on the bottom.  And the cups peel away as clean as a dream.  I mean the dream you had about angels and butterflies. 

to see more photos, go to: frankie's pumpkin spice muffins on facebook 

You will need:
1 cup whole wheat flour
1.5 cups bran
3/4 cup packed brown sugar
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon ground cloves
a pinch of salt

2 eggs
½ cup nonfat plain yogurt
1 cup pumpkin puree
1/3 cup raisins

Preheat your oven to 400 degrees.

Line 6 wells of a muffin tin with “jumbo” size foil baking cups.   

Into a large bowl, measure flour, bran, brown sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, salt and mix. 

In a medium bowl, whisk the eggs.  Add yogurt, pumpkin puree, raisins and mix. 

Add wet ingredients to dry ingredients and fold together just enough to blend the batter.

Fill foil baking cups.    

Bake at 400 degrees for 25 minutes (since there is no added fat in this recipe, the best way to ensure a moist muffin is to not over bake them).

This recipe makes 6 muffins.  One muffin contains:  219 calories, 2.3 grams of fat, and more than 10 grams of fiber.  

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