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Orange Pumpkin-Bran Muffins

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Orange Pumpkin-Bran Muffins

Pumpkin-Bran Muffins recipe

 

Yield

8 servings

Prep

10 min

Cook

15 min

Ready

25 min
Low in Saturated Fat, Trans-fat Free, Good source of fiber, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 cup all-purpose flour
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½ cup bran
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1 tablespoon sugar
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2 teaspoons baking powder
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½ teaspoon baking soda
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½ teaspoon cinnamon
ground
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2 tablespoons vegetable oil
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½ cup pumpkin
canned or cooked
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1 each eggs
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¾ cup orange juice
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cup raisins, seedless
optional
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1 tablespoon wheat germ
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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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15 ml sugar
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1E+1 ml baking powder
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2.5 ml baking soda
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2.5 ml cinnamon
ground
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3E+1 ml vegetable oil
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118 ml pumpkin
canned or cooked
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1 each eggs
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177 ml orange juice
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79 ml raisins, seedless
optional
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15 ml wheat germ
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Directions

Combine all the ingredients, except the wheat germ, in a mixing bowl.

Stir to blend.

Spoon into lightly oiled muffin tins (or paper baking cups sprayed with non-stick spray - my choice).

Sprinkle on the wheat germ.

Bake in a 400 degree F oven for 10 to 15 minutes or until lightly browned.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 76g (2.7 oz)
Amount per Serving
Calories 14327% from fat
 % Daily Value *
Total Fat 4g 7%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 23mg 8%
Sodium 45mg 2%
Total Carbohydrate 8g 8%
Dietary Fiber 3g 12%
Sugars g
Protein 7g
Vitamin A 49% Vitamin C 14%
Calcium 4% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
 

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