Recipe by winkki
Yummy with all the oats and just a hint of orange; moist and not too sweet - a big favorite around our home. I suppose you should keep leftovers refrigerated in a sealed container, but don't know - we never have any left over! Based on a recipe from "Oat Cuisine." (Edited to emphasize that these are *not intended* to be super-sweet muffins. My kiddos like them without the extra sweetness and for that I am oh-so-grateful! ;o) If you are looking for a less sweet muffin, this is for you.)
Top Review by carole in orlando
Just pulled these out of the oven! The texture is very good and they smell so-o-o good. I got nervous about there being no eggs, so I put in 1/4 cup Eggbeaters. I prefer mine a little sweeter (personal preference) so will add some sugar next time. I used dried cranberries because they go so well with pumpkin and orange flavors. With the additions I will make these often! Thanks for the recipe. Carole in Orlando
- 177.44 ml whole wheat flour
- 314.66 ml wheat bran
- 236.59 ml rolled oats
- 4.92 ml baking soda
- 7.39 ml cinnamon
- 2.46 ml nutmeg
- 177.44 ml canned pumpkin
- 236.59 ml skim milk
- 59.14 ml maple syrup
- 29.58 ml vegetable oil (I use canola)
- 4.92 ml vanilla extract
- 4.92 ml grated orange rind
- 118.29 ml raisins (I use golden sultanas)
Directions See How It's Made
- Spray muffin pan (12 muffin size) with cooking spray.
- Combine dry ingredients in large bowl and mix well.
- In separate bowl, combine all remaining ingredients except raisins; blend well.
- Add liquid mixture and raisins to dry mixture; mix until ingredients are moistened.
- Divide among muffin cups (Recipe originally said 10, I divide among 12 and it works fine).
- Smooth top slightly.
- At this point I sprinkle them with a little more cinnamon Bake at 400 for 20-25 min, or until center comes clean on toothpick/knife.
- Cool on rack.