- 1 1/4 cups [310 mL] whole wheat flour
- 1/4 cup [60 mL] bran
+
1/4 cup [60 mL] wheat germs
or
1/2 cup [125 mL] wheat germs
- 1/4 cup [60 mL] chopped pecans
- 1 teaspoon [5 mL] baking soda
- 1/2 teaspoon [2.5 mL] cinnamon
- 1/4 teaspoon [1 mL] nutmeg
- 1 cup [250 mL] cooked pumpkin puree
- 1/4 cup [60 g] melted unsalted butter or margarine
- 1/4 cup [60 mL] honey
- 1/4 cup [60 mL] orange juice
- 2 tablespons [30 mL] molasses
- 1 egg
|
- Preheat oven to 375°F [190°C].
- Into a large bowl, mix together wheat flour, bran and wheat germs or wheat germs, chopped pecans, baking soda, cinnamon and nutmeg.
- Into a medium bowl, beat together pumpkin puree, melted unsalted butter or margarine, honey, orange juice, molasses and egg.
- Pour pumpkin mixture, all at once, into flour mixture.
- Mix just enough to moisten [do not overmix].
- Spon into muffins tins, 3/4th full.
- Bake into preheated oven for 20 minutes, until a toothpick comes out clean from the center muffins.
|
