Recipes
Fiber-Rich Pumpkin Muffin
15
Jan
Jan
Fiber-Rich Pumpkin Muffin
Servings 6 pieces
Ingredients
- 1 cup oat bran
- 1/2 cup MAYA Cake Flour
- 1/4 cup brown sugar
- 1 tablespoon baking powder
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- 1/4 cup raisin, coarsely chopped
- 3/4 cup pumpkin, grated
- 3 tablespoons water
- 1/2 cup pineapple juice
- 1/2 cup skim milk
- 2 tablespoons vegetable oil
- 2 pieces egg whites
Streusel Topping:
- 3 tablespoons unsalted butter
- 1/4 cup MAYA All-Purpose Flour
- 1/4 cup brown sugar
- 3 tablespoons pecans, chopped
Sugar Glaze:
- 3 tablespoons butter
- 1/3 cup maple syrup
- 3-4 tablespoons powdered sugar sifted
Instructions
Prepare the muffin:
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Pre-heat oven to 350°F. Line 6-ounce muffin pan with baking paper cups.
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In a microwave safe bowl, add water and grated pumpkin. Heat for 2 minutes or until pumpkin is softened. Drain excess water.
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In a separate bowl, mix all wet ingredients until blended.
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Add all dry ingredients.
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Fold in pumpkin and mix until well blended.
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Fill the cups with batter until ¾ full.
Prepare the streusel:
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In a small saucepan, melt the butter over medium-low heat. Continue stirring until it turns brown and nutty in aroma. Remove from heat and cool for 5 minutes.
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Add the flour, brown sugar, and nuts, and stir with a fork until it resembles clumps of sand.
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Spoon about a tablespoon of the streusel on top of each muffin, making sure that the batter is covered.
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Bake for 20 minutes or until toothpick inserted in the center comes out clean. Cool down.
Prepare the glaze:
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Melt together butter and maple syrup in a sauce pan and mix well. Remove from heat and gradually add sifted powdered sugar until mixture thickens.
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Drizzle over muffins.