I thought it would be hard to give up candies and sweets, but it wasn’t as bad as I’d feared. It has been difficult to give up home baked goods. Not breads, but cookies and pies and muffins and cakes and sugary temptations.
This morning, I decided I could not be a sugar martyr any longer and made a batch of reasonably healthy muffins. If you were here, I’d give you one to try, but since you’re not, the best I can do is share my recipe. I adapted it from the recipe on the box of Quaker Oat Bran, which you can find in the hot cereal section of the grocer’s.
Pumpkin Walnut Oat Bran Muffins
Preheat oven to 475F.
2 cups Oat Bran
1/4 cup brown sugar
2tsp baking powder
1 tsp cinnamon
1/2 tsp ginger
dash of cloves
Mix all those in a bowl.
1 scant cup milk
1/4 cup molasses or honey or blue agave (I always use molasses.)
1/2 cup canned pumpkin
Mix all those together in another bowl, or like me, in a measuring cup. Then pour them into the dry ingredients. It will look grainy and not at all like cake batter, which it is not.
Finally, add 1 cup broken or chopped walnuts. (I’m lazy, so I just break them with my hands.)
Pour it into a dozen muffin cups. I use silicon cups and fill them almost to the rim, because these do not rise much.
Lower oven temperature to 425F and bake for 15-17 minutes.
These both freeze well and travel well.
According to the calculator at My Fitness Pal, each muffin contains 167 calories, 8 carbs, 6 protein, 3 fiber, and 8 sugar. I’m not guaranteeing that, and if you use a different calculator that is more accurate – or miraculously decreases the sugar count – please share it and I’ll update the nutrition information.