Lynn's Pumpkin Bran Muffins
- 4 eggs, beaten
- 1 cup canola oil
- 16 ounces pumpkin
- 1 cup honey
- 1 12 teaspoons cinnamon
- 14 teaspoon allspice
- 14 teaspoon ginger
- 12 teaspoon clove
- 14 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 2 cups whole wheat flour
- 1 cup natural bran
- 1 cup miniature chocolate chip
- Beat eggs, then add in next 10 ingredients, beating until mixed well.
- Gradually add in flour and bran, mixing well.
- Fold in mini chocolate chip morsels.
- Grease muffin pan with Pam or use Kittencal's Quick Release coating --
- or use the paper cupcake liners.
- (I'm addicted to Kittencal's Quick Release pan coating).
- Bake at 350 for approx 18 minutes, or until toothpick comes out clean.
- (I even like these a little "under-done when I'm planning on freezing them, but that is just a personal preference.
- ).
eggs, canola oil, pumpkin, honey, cinnamon, allspice, ginger, clove, salt, baking soda, baking powder, whole wheat flour, natural bran, chocolate chip
Taken from www.food.com/recipe/lynns-pumpkin-bran-muffins-329533 (may not work)