Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 | cups | pumpkin, canned (1/2 large can) | 3 | tablespoons | olive oil, extra virgin | 2 | large | eggs, beaten | 1/3 | cup, packed | brown sugar, light packed | 1 | cup | buttermilk | 1 | cup | Oat bran, raw | 1 1/3 | cup | flour, whole wheat | 1/2 | cup | all-purpose flour | 2 | teaspoons | baking powder | 1/4 | teaspoon | baking soda | 1/2 | teaspoon | sea salt | 3 | teaspoons | fresh ginger, grated | 1 | tablespoon | orange zest from 1 orange | 1 | teaspoon | cinnamon, ground | 1/4 | teaspoon | nutmeg, ground | 1/2 | cup | pumpkin seeds (roast 10 minutes in oven for more crunch) | 1/2 | cup | semisweet mini chocolate chips |
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Steps
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Sequence
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Step
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| 1 | Preheat oven to 350F. Prepare muffin cups. In a large bowl, whisk together 1 st 6 ingredients, ginger and orange zest. In a medium bowl sift together dry ingredients. Gently stir the dry ingredients into wet. Do not overmix. Fold in pumpkin seeds and chocolate chips. Spoon into prepared muffin cups and bake for 20-25min. |
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