2 ½ cups (625 mL) bran buds OR 2 cups (500 mL) wheat bran*
¼ cup (60 mL) ground flax
2 cups (500 mL) milk
1 cup (250 mL) brown sugar
¼ cup (60 mL) molasses
1 can (398mL) pure pumpkin
1 cup (250 mL) all-purpose flour
1 cup (250 mL) whole-wheat flour
2 tsp (10 mL) baking powder
2 tsp (10 mL) baking soda
1 tsp (5 mL) cinnamon
Pinch of salt
Preheat oven to 350°F (175°C). Spray to coat muffin tins (or use baking cups); set aside.
In a large bowl, combine bran buds, flax and milk. Set aside for 10 minutes. Add sugar to that mixture. Add eggs one at a time, beating well after each addition. Add molasses and pumpkin. Mix together and set aside.
In a separate bowl, mix together flour, baking powder, baking soda, cinnamon and salt. Add dry ingredients to pumpkin mixture and stir until moist. Spoon into prepared muffin pans and bake for 20 to 25 minutes. Sprinkle flax seeds on top if desired.
Makes 18 servings.
Tip: For a delicious change of taste, add nuts, seeds or dried fruit.
* Wheat bran is found in the baking isle in most grocery stores
Fat: 1.5 g
Sodium: 280 mg
Carbohydrate: 38 g
Fibre: 6 g
Protein: 4.5 g