Sunday, May 01, 2005

Gingered Pumpkin Muffins

Gingered Pumpkin Muffins (Adapted from Recipzaar)

3/4 cup oat bran
1/4 cup packed dark brown sugar
1/4 cup whole wheat pastry flour
2 tablespoons diced crystallized ginger
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon allspice
1/4 teaspoon fresh grated nutmeg
1/4 teaspoon salt
1/2 cup mashed pumpkin
1/4 cup vanilla soymilk
1 egg white, lightly beaten
1 tablespoon canola oil

Preheat the oven to 400

In a large bowl, whisk together oat bran, brown sugar, pastry flour, crystallized ginger, baking powder, cinnamon, ginger, allspice, nutmeg and salt.

In a small bowl, whisk together pumpkin, soymilk, egg white and oil. Pour into the dry ingredients and stir just until combined.

Evenly divide mixture between 5 muffin cups lightly coated with nonstick spray.

Bake for 15-20 minutes, turning halfway though, until the tops spring back when lightly touched in the center. Remove the muffins from the pan and set on a wire rack to cool.

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