Diabetic Pumpkin Muffins

These diabetic pumpkin muffins are delicious and heart healthy. Bran is the richest form of dietary fiber. We all need to add a little more fiber to our diets. AND pumpkin is rich in Carotenoids which helps with neutralizing free radicals. 2 reasons to eat more pumpkin and bran.

I love this recipes because the recipe says mix all ingredients in a bowl. Throw it in, mix, and bake.

Pumpkin Bran Muffins

Measure Ingredient

1 cup Flour;
1/2 cup Bran;
1 tablespoon Sugar;
2 teaspoons Baking powder
1/2 teaspoon Baking soda
1/2teaspoon Ground cinnamon;
2 tablespoons Vegetable oil
1/2 cup Pumpkin; canned or cooked
1 Egg;
3/4cup Orange juice;
1/3 cup Raisins;
1 tablespoon Wheat germ;

1/ Combine all the ingredients, except the wheat germ, in a mixing bowl. Stir to blend.

2. Spoon into lightly oiled muffin tins (or paper baking cups sprayed with non-stick spray - my choice.) Sprinkle on the wheat germ.

3. Bake in a 400 F oven for 10 to 15 minutes or until lightly browned.

1 muffin = 148 calories, 1 bread, 1 fruit, 1 fat 25 grams carbohydrate, 3 grams protein, 4 grams fat 123 mg sodium, 189 mg potassium, 34 mg cholesterol

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman 1986 Shared and tested by Elizabeth Rodier, Nov 93 (The tastiest bran muffin from a diabetic book that I've eaten so far - all the baking from the Holiday Cookbook has been good.)


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