Pumpkin Bran Muffins
1 c pumpkin or sweet potato puree
1 c wheat bran
3 large egg whites
3/4 c nonfat buttermilk or plain nonfat yogurt
1/3 c molasses
1/3 c granulated sugar or brown sugar
1 1/4 c whole wheat flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
1 c raisins
Do ahead: you can mix the batter the night before, then refrigerate. Stir lightly before pouring into the tin. Refrigeration/freezing: refrigerate up to 1 week. Freeze up to 6 months.
Heat the oven to 500 F. In a large mixing bowl, combine the pumpkin or sweet potato puree, wheat bran, egg whites, buttermilk or yogurt, molasses, and sugar. Stir with a whisk until smooth. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and ginger. Stir the wet ingredients into the dry, mixing just enough to moisten, about 30 seconds. Fold in the raisins. Fill the cups of a 6-cup nonstick muffin tin two-thirds full Place the tin in the oven. Lower the temperature to 400 F. Bake until the tops are golden brown and springy to the touch and a knife or toothpick inserted in the center of a muffin tests clean, about 30 minutes. Let the tin cool on a cooling rack for 10 minutes before removing the muffins. To store, let the muffins cool completely on the rack. Seal them inside a plastic bag, and refrigerate or freeze.
Recipe featured in Bread Daily on 12/12/01.