Autumn Breakfast Muffins
Autumn Muffins recipe
Yield
12 servingsPrep
15 minCook
35 minReady
1 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
all-purpose flour
|
|
| ½ | cup |
bran
|
|
| ½ | teaspoon |
baking soda
|
|
| ½ | teaspoon |
baking powder
|
|
| 2 | teaspoons |
cinnamon
|
|
| ½ | teaspoon |
ginger
ground |
|
| 1 | teaspoon |
nutmeg
|
|
| ¾ | cup |
brown sugar
packed |
*
|
| ½ | cup |
applesauce
unsweetened |
|
| 3 | each |
egg whites
|
*
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | cup |
canned pumpkin purée
|
|
| ¾ | cup |
granola
low fat |
|
| ½ | cup |
raisins, seedless
|
|
| 1 | cup |
apples
chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
all-purpose flour
|
|
| 118 | ml |
bran
|
|
| 2.5 | ml |
baking soda
|
|
| 2.5 | ml |
baking powder
|
|
| 1E+1 | ml |
cinnamon
|
|
| 2.5 | ml |
ginger
ground |
|
| 5 | ml |
nutmeg
|
|
| 177 | ml |
brown sugar
packed |
*
|
| 118 | ml |
applesauce
unsweetened |
|
| 3 | each |
egg whites
|
*
|
| 5 | ml |
vanilla extract
|
|
| 237 | ml |
canned pumpkin purée
|
|
| 177 | ml |
granola
low fat |
|
| 118 | ml |
raisins, seedless
|
|
| 237 | ml |
apples
chopped |
*
|
Directions
Coat a muffin pan with nonstick spray or line the cups with paper baking cups.
Set aside.
In a medium bowl, wisk the flour, bran, baking soda, baking powder, cinnamon, ginger and nutmeg.
In a large bowl, mix the sugar, applesauce, egg whites, and vanilla.
Stir in the pumpkin.
Add the flour mixture and mix quickly. Fold in the granola, raisins and apples.
Fill the muffin cups three-quarters full.
Sprinkle a small amount of sugar onto the top of each muffin, pressing the toppings slightly into the batter.
Bake at 350? until a toothpick inserted in the center of a muffin comes out clean, 30 to 35 minutes.
Cool on a wire rack for 5 minutes.
Remove the muffins from the pan and put them on the rack to finish cooling.
