Recipe Of The Month - August 2011
Oat bran Pumpkin Muffins
Forget commercially prepared muffins, here are some muffins FULL of goodness! These are a great source of fibre and healthy fat. Enjoying one of these for a snack will ward of hunger pangs and get you through to your next meal without feeling famished and tired. If you would prefer to only bake what you need, this batter keeps well covered in the fridge for up to a week.
Ingredients
- 2 cups oat bran
- 1 and 1/4 cups whole wheat flour
- 1 and 1/4 cups all purpose flour
- 1 cup raisins
- 1/2 cup ground flax seeds
- 1/4 cup wheat germ
- 2 and 1/2 tsp baking soda
Directions
mix all the ingredients above together in a large bowl.
- 2 eggs
- 2 cups buttermilk (or let 2 cups of milk + 2 tbsp lemon juice or vinegar sit for10min or until thickened before adding it to eggs)
- 1 cup lightly packed brown sugar
- 1 cup mashed cooked pumpkin (canned pumpkin is a great choice, not pumpkin pie filling)
- 1/2 cup of vegetable oil
Combine eggs, buttermilk, sugar, pumpkin and oil in a large bowl. Gradually fold dry ingredients into wet ingredients and stir until well mixed.
Bake at 400 for 15- 20min or until lightly brown on top and a tooth pick inserted into the center of a muffin comes out clean. Let cool in tins for 10 min and then remove to baking rack. These are delicious when served warm and spread lightly with a thin layer of butter or margarine...