Serves: 12
Total Calories: 107
1. Stir together flour, sugar, baking powder, salt, the 1/2 teaspoon cinnamon, nutmeg and allspice. Set aside.
2. In large mixing bowl, combine KELLOGG'S ALL-BRAN cereal, pumpkin, carrot and raisins. Let stand about 3 minutes or until cereal softens. Add egg whites and oil. Beat well. Add flour mixture, stirring only until combined. (Batter will be thick.) Spoon batter evenly into twenty-four 1 1/2-inch muffin-pan cups coated with cooking spray.
3. To make topping, combine the 2 teaspoons sugar and 1/4 teaspoon cinnamon. Sprinkle evenly over each muffin.
4. Bake at 400°F about 20 minutes or until lightly browned. Serve warm.
This Pumpkin Carrot Raisin Mini-Muffins recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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