I’m sitting here munching on my yummy bran muffin and sipping my morning tea. Because these are quite possibly the best bran muffins in the world, I thought I’d share my recipe. It’s one of those recipes that is so well used, the stains on the cookbook page are starting to make it hard to read.

The next time you’d like some bran muffins that are tasty and oh-so-moist, but still low-fat, try these. I’m pretty sure you’ll be pleased.

Pumpkin Bran Muffins

¾ cup natural bran
¾ cup whole wheat flour
¾ sugar (last night I used about ½ cup honey instead)
1 ½ tsp cinnamon
1 tsp baking powder
1 tsp baking soda
½ tsp salt
1 cup raisins
1 cup cooked pureed pumpkin
2 eggs
1/3 cup vegetable oil
½ cup plain yogurt

In a large bowl; combine bran, flour, sugar, cinnamon, baking powder, baking soda, salt and raisins. Toss to mix. Add pumpkin, eggs, oil and yogurt. Stir until just combined. Spoon batter into 12 paper-lined or non-stick muffin tins. Bake at 400 F (200 C) oven for 25 minutes or until firm to the touch.

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