Pumpkin Bran Muffins
It's a bit late to be posting about pumpkin, I suppose, unless you have some prepared and frozen for use throughout the winter. I hope so, it's very handy stuff. I have to admit I didn't freeze any this year, thinking I had lots from last year, and then went through three-quarters of it in about 2 weeks. Oops. Down to 2 little tubs, which will now have to be rationed.
These are good little muffins; not too huge and not loaded with sugar or fat (providing you are more discreet with the butter than I tend to be). The pumpkin keeps them moist and they are nicely spiced, as long as you don't get too carried away with the nutmeg - just a couple of scrapes will do. I think they are best with the cranberries added, but it's up to you.
12 muffins
30 minutes - 15 minutes prep time
Mix the Dry Ingredients:
1 1/2 cups bran
1 1/2 cups soft whole wheat (pastry) flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
a grating of nutmeg
1/4 teaspoon salt
Measure into a small mixing bowl and, er, mix. Actually, you should also preheat the oven to 400°F around about now, and either butter 12 muffin cups or line them with muffin papers.
Mix the Wet Ingredients:
1/4 cup Sucanat or dark brown sugar
2 tablespoons molasses
2 extra-large eggs
1 cup puréed cooked pumpkin
In a somewhat larger mixing bowl, beat the molasses and one of the eggs into the sugar. Beat in the second egg, then the pumpkin purée.
Finish the Muffins:
3/4 cup buttermilk
1/4 to 1/3 cup dried cranberries or raisins (optional)
Dump about half of the dry ingredients into the wet ingredients, and stir until just blended. Stir in half of the buttermilk. Dump in the remaining dry ingredients, and the cranberries, and stir. Finish with the remaining buttermilk. The batter should be evenly blended but not overmixed.
Divide the batter evenly amongst the prepared muffin cups. Bake at 400°F for about 15 to 17 minutes, until firm. If you use papers, they are much easier to peel if the muffins have sat for a few hours. If you plan to eat them right away, it might be better to butter the pan.
Last year at this time I made Leftover Oatmeal Cake with Apples.
These are good little muffins; not too huge and not loaded with sugar or fat (providing you are more discreet with the butter than I tend to be). The pumpkin keeps them moist and they are nicely spiced, as long as you don't get too carried away with the nutmeg - just a couple of scrapes will do. I think they are best with the cranberries added, but it's up to you.
12 muffins
30 minutes - 15 minutes prep time
Mix the Dry Ingredients:
1 1/2 cups bran
1 1/2 cups soft whole wheat (pastry) flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
a grating of nutmeg
1/4 teaspoon salt
Measure into a small mixing bowl and, er, mix. Actually, you should also preheat the oven to 400°F around about now, and either butter 12 muffin cups or line them with muffin papers.
Mix the Wet Ingredients:
1/4 cup Sucanat or dark brown sugar
2 tablespoons molasses
2 extra-large eggs
1 cup puréed cooked pumpkin
In a somewhat larger mixing bowl, beat the molasses and one of the eggs into the sugar. Beat in the second egg, then the pumpkin purée.
Finish the Muffins:
3/4 cup buttermilk
1/4 to 1/3 cup dried cranberries or raisins (optional)
Dump about half of the dry ingredients into the wet ingredients, and stir until just blended. Stir in half of the buttermilk. Dump in the remaining dry ingredients, and the cranberries, and stir. Finish with the remaining buttermilk. The batter should be evenly blended but not overmixed.
Divide the batter evenly amongst the prepared muffin cups. Bake at 400°F for about 15 to 17 minutes, until firm. If you use papers, they are much easier to peel if the muffins have sat for a few hours. If you plan to eat them right away, it might be better to butter the pan.
Last year at this time I made Leftover Oatmeal Cake with Apples.
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