Wednesday, October 3, 2007

Pumpkin Bran Muffins

Pumpkin Bran Muffins
Originally uploaded by christyc730
So it's possible the source of my right upper quadrant pain has been found. Something about too much colon and a coil in it. Because of this, I need to eat a high fiber diet. I'm not real big on vegetables, especially grean leafy ones. I mean, I'll eat a salad, but it's not a staple of my diet. Or it wasn't before last week. So now I'm trying to eat apples and spinach salads and other stuff that I do like that meets my new dietary needs.

So I got the brilliant idea to combine my favorite fall baking and high fiber. And there we have pumpkin bran muffins. I used a recipe on the back of the unprocessed bran box that called for applesauce. I just substituted in the same amount of pumpkin and added about a tablespoon of pumpkin pie spice, in case the bran taste was overwhelming.

Turns out it wasn't so bad. The taste is perfect. The...I don't know, mouth feel, I guess is kind of chewy, but tolerable. I also tried banana bran muffins that use bran flakes. They're better, but I remembered too late that I don't like banana bread. On Sunday I experimented with replacing 1/3 cup flour with unprocessed bran in my favorite cornbread recipe. Not even noticeable.

So I'm trying to follow the new high fiber diet, but I'm still struggling to get as much fiber in one (even with supplements) that I'm supposed to. It's just a lot of food to eat in one day.

Pumpkin Bran Muffins (from my box of unprocessed bran - I subbed pumpkin for the applesauce recipe that's on the box)

1-1/4 cups all purpose flour
1 cup unprocessed bran
1/2 sugar
1 tablespoon baking powder
3/4 teaspoon cinnamon
1/2 teaspoon salt
3/4 cup pumpkin puree
1/4 milk
1/4 vegetable oil
1 egg, beaten

Heat oven to 400F. Line muffin pan with paper cups or spray with cooking spray. In large bowl, combine flour, bran, sugar, baking powder, cinnamon and salt. Whisk to combine. In medium bowl, combine pumpkin, milk, oil and egg. Blend well. Add all at once to dry ingredients. Mix just until dry ingredients are moistened. DO NOT OVERMIX. Fill muffin cups 2/3 full. Bake 18 to 20 minutes or until a toothpick inserted comes out clean. Cool muffins in pan on wire rack 5 minutes. Remove from pan. Best if served warm.

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