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Pumpkin Muffins

Lynn Dodd
Elyse Dodd

  • ¾ cup natural bran
  • ¾ cup whole wheat flour
  • ¾ cup granulated sugar
  • 1 ½ tsp cinnamon
  • 1 tsp baking powder

  • 1 tsp baking soda

  • ½ tsp salt

  • 1 cup raisins
  • 1 cup canned pumpkin
  • 2 eggs, unbeaten
  • ½ cup vegetable oil
  • ½ cup plain yogurt

Combine bran, flour, sugar, cinnamon, baking powder, baking soda, salt and raisins. Toss to mix. Add pumpkin, eggs, oil and yogurt, stirring just until combined. Spoon batter into paper lined or nonstick muffin cups. Bake in a 400°F oven for 25 minutes, or until firm to the touch. Makes 12 muffins. Yummy.

Per Muffin: 185 calories, 8 g fat.