Pumpkin Carrot Raisin Mini-Muffins

Name: Pumpkin Carrot Raisin Mini-Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 24 mini muffins, 12 serving(s)
Ingredients: 157.80 ml all-purpose flour; 78.78 ml sugar; 14.79 ml baking powder; 1.23 ml salt; 2.46 ml cinnamon; 1.23 ml nutmeg; 1.23 ml allspice; 177.44 ml Kellogg's all-bran cereal; 236.59 ml canned pumpkin; 78.78 ml carrot, shredded; 59.14 ml raisins; 3 egg whites; 44.37 ml vegetable oil; 9.85 ml sugar; 1.23 ml cinnamon

Submitted by senseicheryl

"From the www.kelloggs.com website."

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Ready In:: 30mins
Ingredients:: 15
Yields:: 24 mini muffins
Serves:: 12

ingredients

FOR THE MUFFINS
157.80 ml all-purpose flour
78.78 ml sugar
14.79 ml baking powder
1.23 ml salt
2.46 ml cinnamon
1.23 ml nutmeg
1.23 ml allspice
177.44 ml Kellogg's all-bran cereal
236.59 ml canned pumpkin
78.78 ml carrot, shredded
59.14 ml raisins
3 egg whites
44.37 ml vegetable oil
FOR THE TOPPING
9.85 ml sugar
1.23 ml cinnamon

directions

Stir together flour, sugar, baking powder, salt, the 1/2 teaspoon cinnamon, nutmeg and allspice. Set aside.
In large mixing bowl, combine KELLOGG'S ALL-BRAN cereal, pumpkin, carrot and raisins. Let stand about 3 minutes or until cereal softens. Add egg whites and oil. Beat well. Add flour mixture, stirring only until combined. (Batter will be thick.) Spoon batter evenly into twenty-four 1 1/2-inch muffin-pan cups coated with cooking spray.
To make topping, combine the 2 teaspoons sugar and 1/4 teaspoon cinnamon. Sprinkle evenly over each muffin.
Bake at 400° F about 20 minutes or until lightly browned. Serve warm.