Recipe - Pumpkin Bran Muffins

1 Three fourths cup Flour
One fourth cup Wheat germ
One half cup Sugar
3 teaspoon Baking powder
One half teaspoon Salt
1 One half teaspoon Pumpkin pie spice
1 lg Egg; see note
1 cup Pumpkin; canned, or fresh
1 cup Bran buds®
Three fourths cup 1% milk; see note
One half cup Dark corn syrup

Combine flour, wheat germ, sugar, baking powder & salt. Set aside. Mix
together egg, pumpkin, bran cereal, milk & corn syrup (I let this mixture
sit about 5 minutes to soften the bran). Add the liquid ingredients to the
dry mixture & stir until just moistened.

Spoon into 12 muffin cups that have been sprayed with Pam. Bake at 400F for
2025 minutes (20 minutes was plenty in my oven). Cool 1 minute & then
remove from the muffin tin.

Nutritional info per muffin: 183.6 cal, 1.2g fat (5.6%), 18 mg chol,
259 mg sod, 3.5 g fiber

Notes: Original recipe used 2 large egg whites & skim milk.

Recipe by: Light Muffins by Beatrice Ojakangas

Posted to EATLF Digest by JusNeedlin@aol.com on May 11, 1999, converted by
MM_Buster v2.0l.