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Pumpkin Bran Muffins
Recipe Courtesy North Dakota Wheat Commission

1 1/2 cups 100% whole bran cereal
1/2 cup boiling water
3/4 cup buttermilk
3/4 cup sugar
1 egg, slightly beaten
1/2 cup canned pumpkin
1/4 cup vegetable oil
1 1/4 cups all-purpose flour
1 1/4 teaspoons baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon allspice
3/4 cup raisins

In large bowl, combine cereal and water. Let stand 2 minutes. Add buttermilk, sugar,
egg, pumpkin and oil; mix thoroughly. Stir together flour, baking soda, salt, spices and
raisins. Add to buttermilk mixture and mix until flour disappears.

Prepare muffin cups with
vegetable spray, lightly grease or line with paper baking cups. Fill cups 3/4 full.
Bake at 400 degrees 18 to 20 minutes.


Makes 14-16 muffins.

Recipe is easily
doubled. Batter can be stored in a tightly sealed container and refrigerated up to
two weeks.

Nutritional Information
With 15 muffins per recipe, one muffin provides: 143 calories, 3g protein, 26g carbohydrates,
4g total fat, 2.8g dietary fiber, 14mg cholesterol, 2mg iron, 174mg sodium.