March 2007 Pumpkin Bran Muffins 15 oz. can pumpkin 1 cup bran cereal 2 tablespoons butter, melted 6 tablespoons milled flax seed 2 tablespoons water 1/2 cup sugar 2 tablespoons brown sugar 2 eggs 3/4 cup buttermilk 1 1/4 cup flour 1/2 teaspoon salt 1/2 teaspoon ground ginger 1/4 teaspoon cinnamon 1/2 teaspoon allspice 1 1/2 teaspoon baking soda 1 teaspoon baking powder 1 cup raisins In a large mixing bowl, combine pumpkin, bran cereal, butter, flax, water, and sugars. Stir in the eggs and buttermilk. In a separate bowl, whisk together flour, salt, spices, baking powder, and baking soda. Stir dry ingredients into the pumpkin mixture and fold in raisins. Cover and refrigerate the batter for 4 hours or overnight. Preheat the oven to 375. Lightly grease a 12 cup muffin tin or line with papers. Scoop a heaping 1/4 cup of batter into each well. Bake for 25 to 28 minutes or until a toothpick inserted in the center comes out clean. Allow muffins to cool in the pan for 5 minutes before removing from pan to finish cooling on a rack. Makes 12 muffins. Archived Recipes Copyright 2002-2007 - Lisa Merrill