Breads : Muffins Last Updated: Aug 4th, 2009 - 19:26:42 Golden Oat Bran Muffins By Sandra Woodruff  Printer friendly page Yield: 12 muffins 2 cups oat bran 1/2 cup light brown sugar 2 teaspoons baking powder 1 teaspoon pumpkin pie spice (optional) 3/4 cup nonfat or low-fat milk 1/2 cup canned or cooked mashed pumpkin or butternut squash 1/4 cup fat-free egg substitute or 1 large egg, lightly beaten 2 tablespoons canola oil 1/2 cup golden raisins or chopped pecans or 1/4 cup each 1. Preheat the oven to 350 degrees F. 2. Place the oat bran, brown sugar, baking powder, and if desired, the pie spice in a medium bowl and stir to mix well. Use the back of a spoon to press out the lumps in the sugar. 3. Place the milk, pumpkin or squash, egg substitute or egg, and oil in a small bowl and stir to mix well. Add the milk mixture to the oat bran mixture and stir to mix well. Fold in the raisins or pecans. 4. Coat 12 muffin cups with cooking spray, and spoon in the batter. Bake for about 14 minutes or until a wooden toothpick inserted in the center of a muffin comes out clean. 5. Remove the muffin pan from the oven and let sit for 5 minutes before removing the muffins. Cool on wire racks and store in an airtight container. Refrigerate or freeze leftovers not eaten within 24 hours. Nutritional Facts (per muffin) Calories: 123    Carbohydrates: 26 g   Fiber: 3 g    Cholesterol: 0 mg     Fat: 3.5 g   Sat. Fat: 0.4 g Protein: 4.1 g  Sodium: 64 mg   Calcium: 90 mg Diabetic exchanges: 1 1/2 carbohydrate, 1/2 fat © Copyright 2005 by eatsmarttoday.com Top of Page