1 cup whole-wheat flour
3/4 cup wheat bran (I have used oat bran and it works great too)
3/4 cup granulated sugar
1 1/2 tsp ground cinnamon
1 tsp baking powder
1 tsp baking soda
1/2 tsp kosher salt
1 cup canned pure pumpkin
2 eggs
2/3 cup buttermilk
1/4 cup canola oil
Heat oven to 400 degrees. Line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together the flour, wheat bran, granulated sugar, cinnamon, baking powder, baking soda and salt.
Fold the pumpkin mixture into the flour mixture just until combined. Divide the batter among the lined muffin cups (about 1/3 cup each) and bake until a wooden pick inserted into the middle comes out clean, 20 to 25 minutes.
womansday.com/October 2013 - Lydia Smyth
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