Food recipes
Pumpkin Bran Muffins
Pumpkin Bran Muffins Ingredients: wheat flour, white, all-purpose, unenriched wheat germ, crude sugars, granulated leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table spices, cinnamon,...
Pumpkin Bran Muffins
Ingredients:
wheat flour, white, all-purpose, unenriched
wheat germ, crude
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, cinnamon, ground
spices, ginger, ground
spices, cloves, ground
egg substitute, powder
pumpkin, raw
raisins, seeded
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
soymilk, original and vanilla, unfortified
syrups, corn, light
molasses
Directions:
Preheat oven to 400 degrees.
Spray cups of a 12-hole muffin tin with non-stick spray.
Mix together in a large bowl dry ingredients.
In a small bowl mix together wet ingredients.
Blend two bowls together, mixing until ingredients are just moistened, about 20 stirs.
Spoon batter, evenly divided, into muffin cups.
Bake at 400 degrees for 20-25 minutes or until toothpick inserted comes out clean.
Cool slightly in pan before transferring to wire rack to finish cooling (or serve warm as an option).
Ingredients:
wheat flour, white, all-purpose, unenriched
wheat germ, crude
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, cinnamon, ground
spices, ginger, ground
spices, cloves, ground
egg substitute, powder
pumpkin, raw
raisins, seeded
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
soymilk, original and vanilla, unfortified
syrups, corn, light
molasses
Directions:
Preheat oven to 400 degrees.
Spray cups of a 12-hole muffin tin with non-stick spray.
Mix together in a large bowl dry ingredients.
In a small bowl mix together wet ingredients.
Blend two bowls together, mixing until ingredients are just moistened, about 20 stirs.
Spoon batter, evenly divided, into muffin cups.
Bake at 400 degrees for 20-25 minutes or until toothpick inserted comes out clean.
Cool slightly in pan before transferring to wire rack to finish cooling (or serve warm as an option).