Bake Time
15-20 minYield
12 muffinsRating
/rating_on.png "1 Star")
/rating_half.png "3 Stars")
/rating_off.png "4 Stars")
Loading...| 1 1/2 cups ROGERS WHEAT BRAN | |
| 1 cup buttermilk | |
| 1/3 cup vegetable oil | |
| 1 egg, lightly beaten | |
| 1 cup canned pumpkin | |
| 2/3 cup brown sugar | |
| 1 tsp. cinnamon | |
| 1/2 tsp. nutmeg | |
| 1/4 tsp. cloves | |
| 1/2 tsp. vanilla | |
| 1 cup ROGERS NO ADDITIVE or ALL PURPOSE FLOUR | |
| 1 tsp. baking soda | |
| 1 tsp. baking powder | |
| 1/2 tsp. salt | |
| 1/2 cup raisin |
This is a pumpkin variation of Rogers popular Classic Bran Muffin recipe.
| 1. | Preheat oven to 375°F (190°C). |
| 2. | Mix together the wheat bran and buttermilk; let stand. |
| 3. | Combine oil, egg, pumpkin, brown sugar, spices and vanilla. Add to bran-buttermilk mixture. |
| 4. | Combine flour, baking soda, baking powder and salt. Add to first mixture and stir until just blended. Stir in raisins and spoon into prepared muffin cups. Bake for 15 – 20 minutes. |
| 5. |
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