Ingredients:
1 pound 2 ounces pumpkin
2 cups oat bran
¾ cups rolled oats
1¼ cups flour of choice
1 teaspoon ground cinnamon
1 teaspoon mixed spice (a combo of allspice, freshly grated nutmeg and cloves)
6 teaspoons baking powder
1 cup moist prunes, chopped
1 tablespoon plus 1 teaspoon grated lemon rind
1 cup unsweetened orange juice
½ cup apple juice concentrate
½ cup grapeseed oil
1 teaspoon vanilla
3 egg whites
A little extra oat bran
Directions:
1. Preheat oven to 350 degrees F.
2. Cut pumpkin in half and remove all the seeds. Place the halves cut-side down on a lightly oiled baking sheet. Bake until tender, about 20 -30 minutes. Check for tenderness about half way through cooking time – insert a sharp knife to see if it is cooked through. Remove from oven and cool. When cooled enough to handle, remove the flesh with a spoon and place in a large bowl. Mash with a potato masher until smooth. Set aside.
3. Place oat bran and oats in another large bowl. Sift the flour, spices, and baking powder into the oats, and mix thoroughly with your hands.
4. Add the prunes, lemon rind, orange juice, apple concentrate, oil, and vanilla to the mashed pumpkin. Add to the flour mixture and mix well.
5. Beat the egg whites until stiff and gently fold into the pumpkin mixture. Spoon into a lightly oiled muffin to tray that has been coated with a little oat bran. Bake for 25-30 minutes.
6. Remove the muffins from the tray immediately and place on a wire rack and cover with a tea towel to cool.
Makes 12 monster muffins