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Autumn Muffins

1 Cup Flour, all-purpose -- or whole wheat flour
1/2 Cup Oat Bran
1/2 Tsp Baking Soda
1/2 Tsp Baking Powder
2 Tsp Cinnamon
1/2 Tsp Ground Ginger
1 Tsp Nutmeg
3/4 Cup Brown Sugar -- Packed
1/2 Cup Unsweetened applesauce
3 Egg Whites
1 Tsp Vanilla
1 Cup Canned Pumpkin
3/4 Cup Chopped Walnuts
or chopped pecans
1/2 Cup Raisins
1 Cup Apple -- Chopped

Coat a muffin pan with nonstock spray or line the cups with paper baking cups. Set aside. In a medium bowl, whisk 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 nuts, raisins and apples. Fill the muffin cups three-quarters full. Sprinkle a small amount of brown sugar and granola 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. Makes 12 muffins.

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