This may just be my new favorite muffin. My old favorites were bran and pumpkin, but this has BOTH!!! Pumpkin AND bran! They are delicious, and nutritious!
Start by pouring the cereals into a large mixing bowl and covering with the milk.
Let it sit for a few minutes so that the cereal softens. In the meantime, combine the dry ingredients in a small mixing bowl: flour, sugar, baking powder, salt, nutmeg and cinnamon.
To the cereal mixture, add the pumpkin
(mine looks weird cause it had been in the freezer; it's leftover from the sausage pumpkin pasta), egg and oil
and mix well. Stir in the raisins.
Fill paper-lined muffin cups with batter and sprinkle with sugar.
Bake for 20 minutes or until muffins test done. Cool completely on a wire rack.
These freeze beautifully - so make plenty and you can pull them out of the freezer for a nutritious, convenient delicious breakfast!
Get more inspiration at Let's Do Brunch, Mouthwatering Mondays, Tempt my Tummy Tuesdays, Tuesdays at the Table , Tasty Tuesday, What's Cooking Wednesday , Real Food Wednesday, This week's cravings.
Pumpkin Bran Muffins
1 1/4 cups flour
1 Tbsp. baking powder
1/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1 1/4 cups All Bran
1 1/4 cups Bran flake cereal (like Raisin Bran)
1 cup milk
3/4 cup raisins
1 cup canned pumpkin
1/2 cup sugar
1 egg
3 Tbsp. vegetable oil
1 1/2 tsp. sugar
Stir together flour, 1/2 cup sugar, baking powder, salt, cinnamon and nutmeg.
Set aside.
In large mixing bowl, combine the cereals, milk and pumpkin. Let stand about 2 minutes or until cereal softens. Add egg and oil. Beat well. Add flour mixture, stirring only until combined. Stir in raisins.
Scoop batter into twelve muffin pan cups coated with cooking spray or lined with papers. Sprinkle with the remaining 1 1/2 teaspoons sugar.
Bake at 400° F about 20 minutes or until lightly browned. Makes 1 dozen.
This may just be my new favorite muffin. My old favorites were bran and pumpkin, but this has BOTH!!! Pumpkin AND bran! They are delicious, and nutritious!
Start by pouring the cereals into a large mixing bowl and covering with the milk.
Let it sit for a few minutes so that the cereal softens. In the meantime, combine the dry ingredients in a small mixing bowl: flour, sugar, baking powder, salt, nutmeg and cinnamon.
To the cereal mixture, add the pumpkin
(mine looks weird cause it had been in the freezer; it's leftover from the sausage pumpkin pasta), egg and oil
and mix well. Stir in the raisins.
Fill paper-lined muffin cups with batter and sprinkle with sugar.
Bake for 20 minutes or until muffins test done. Cool completely on a wire rack.
These freeze beautifully - so make plenty and you can pull them out of the freezer for a nutritious, convenient delicious breakfast!
Get more inspiration at Let's Do Brunch, Mouthwatering Mondays, Tempt my Tummy Tuesdays, Tuesdays at the Table , Tasty Tuesday, What's Cooking Wednesday , Real Food Wednesday, This week's cravings.
Pumpkin Bran Muffins
1 1/4 cups flour
1 Tbsp. baking powder
1/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1 1/4 cups All Bran
1 1/4 cups Bran flake cereal (like Raisin Bran)
1 cup milk
3/4 cup raisins
1 cup canned pumpkin
1/2 cup sugar
1 egg
3 Tbsp. vegetable oil
1 1/2 tsp. sugar
Stir together flour, 1/2 cup sugar, baking powder, salt, cinnamon and nutmeg.
Set aside.
In large mixing bowl, combine the cereals, milk and pumpkin. Let stand about 2 minutes or until cereal softens. Add egg and oil. Beat well. Add flour mixture, stirring only until combined. Stir in raisins.
Scoop batter into twelve muffin pan cups coated with cooking spray or lined with papers. Sprinkle with the remaining 1 1/2 teaspoons sugar.
Bake at 400° F about 20 minutes or until lightly browned. Makes 1 dozen.
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