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Autumn Breakfast Muffins

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Autumn Breakfast Muffins

Autumn Muffins recipe

 

Yield

12 servings

Prep

15 min

Cook

35 min

Ready

1 hrs
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 cup all-purpose flour
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½ cup bran
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½ teaspoon baking soda
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½ teaspoon baking powder
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2 teaspoons cinnamon
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½ teaspoon ginger
ground
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1 teaspoon nutmeg
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¾ cup brown sugar
packed
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½ cup applesauce
unsweetened
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3 each egg whites
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1 teaspoon vanilla extract
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1 cup canned pumpkin purée
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¾ cup granola
low fat
½ cup raisins, seedless
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1 cup apples
chopped
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Ingredients

Amount Measure Ingredient Features
237 ml all-purpose flour
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118 ml bran
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2.5 ml baking soda
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2.5 ml baking powder
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1E+1 ml cinnamon
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2.5 ml ginger
ground
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5 ml nutmeg
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177 ml brown sugar
packed
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118 ml applesauce
unsweetened
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3 each egg whites
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5 ml vanilla extract
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237 ml canned pumpkin purée
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177 ml granola
low fat
118 ml raisins, seedless
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237 ml apples
chopped
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 60g (2.1 oz)
Amount per Serving
Calories 35018% from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 82mg 3%
Total Carbohydrate 23g 23%
Dietary Fiber 8g 33%
Sugars g
Protein 20g
Vitamin A 191% Vitamin C 17%
Calcium 8% Iron 26%
* based on a 2,000 calorie diet How is this calculated?
 

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