Pumpkin Walnut Muffins Fat Loss 4 Idiots

fatloss | Jan 10, 2008 | Comments 0

Servings: 12 muffins; serving size: 1 muffin (2 1/2 ounces)

No need to wait until the fall months to enjoy this scrumptious muffin. Bake a batch, freeze them and enjoy any time of the year. Prep time: 15 minutes; cook time: 20 minutes

INGREDIENTS

• 1 cup unbleached all-purpose flour
• 1 cup wheat bran
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 egg, lightly beaten
• 1 cup plain nonfat yogurt
• 4 tablespoons butter, melted
• 3 tablespoons light brown sugar
• 1 cup canned pumpkin or pumpkin puree
• 1/4 cup finely chopped walnuts

DIRECTIONS

Preheat the oven to 350 degrees F. Fill a 12-muffin tin with baking cups and it set aside. In a large bowl, combine the flour, wheat bran, baking powder, baking soda, salt, cinnamon and nutmeg. Make a well in the center.

In a separate bowl, beat together the egg, yogurt, melted butter, sugar, pumpkin and walnuts. Pour into the well of dry ingredients and mix the batter just until the ingredients are combined. Evenly distribute the batter among the muffin cups. Bake for 15 to 20 minutes or until a toothpick

inserted in the center comes out clean. Remove the muffins from the pan and allow them to cool on a wire rack.

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