Pecan Pumpkin Bran Muffins

Allowing the muffins to stand in tins for a few minutes, continues to cook the muffins without drying them out.

Ingredients:

• 1 cup bran cereal (250 mL)
• 1 1/4 cups non fat buttermilk (300 mL)
• 1 cup all purpose flour (250 mL)
• 1/3 cup granulated sugar (75 mL)
• 1 Tbsp baking powder (15 mL)
• 1/2 tsp baking soda (2 mL)
• 1/4 tsp salt (1 mL)
• 2 tsp ground cinnamon (10 mL)
• 2 Tbsp canola oil (30 mL)
• 2 large egg whites (2)
• 1 Tbsp vanilla extract (15 mL)
• 1 cup canned pumpkin (not pumpkin pie mix) (250 mL)
• 1/4 cup pecan pieces (60 mL)
• 2 Tbsp granulated sugar (30 mL)
• 1/2 tsp ground cinnamon (2 mL)

Instructions:

1. Preheat oven to 400F (200C). Lightly coat a muffin tin with canola cooking spray and set aside.

2. In a small bowl, combine the bran and buttermilk, stir until moistened and let stand 5 minutes.

3. Meanwhile, in a medium bowl, combine the flour, sugar, baking powder, baking soda, salt and cinnamon; stir until well blended.

4. To bran mixture, add the canola oil, egg whites, vanilla and pumpkin. Stir until well blended. Add the pumpkin mixture to the flour mixture and stir until JUST blended. Do NOT overmix.

5. Spoon batter into the muffin tin. Sprinkle pecan pieces evenly over all. In a small bowl, combine the second amounts of sugar and cinnamon. Sprinkle evenly over all and bake 15 minutes or until wooden pick inserted comes out almost clean. Let stand in muffin tins on cooling rack 5 minutes before carefully removing and cooling completely on rack. To maximize freshness, store muffins covered in refrigerator or freeze.

Yield: 18 muffins.

	Nutritional Analysis     Per Muffin     Calories 100 cal Total Fat 3 g Saturated Fat 0 g Cholesterol 0 mg Sodium 190 mg Carbohydrates 16 g Fibre 2 g Protein 3 g

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