Have one of these muffins with fruit and a cooked egg for a tasty, healthy breakfast. The muffins freeze well. Take them out one at a time as you need them.
1 cup (250 mL) whole wheat flour
3/4 cup (175mL) all -purpose flour
1/2 cup (125mL) sugar
1/2 tsp (2mL) baking soda
2 tsp (10mL) baking powder
1 1/2 tsp (7 mL) cinnamon
1/2 tsp (2mL) nutmeg
1/2 tsp (2mL) powered ginger
3/4 cup (175mL) raisins
1/2 14oz (200mL) can pumpkin puree (not pie filling)
1/4 cup (60 mL) vegetable oil
1 cup (250 mL) buttermilk or sour milk –see below*
Preheat oven to 375 F. In
a large bowl, combine
flours, sugar, spices, baking
powder, baking soda and raisins. In a smaller bowl, beat eggs, add pumpkin, oil and buttermilk.
Make a large well in centre of the dry ingredients, and pour the pumpkin mixture into this well. Gently fold wet and dry ingredient together until combined. Do not beat. Spoon batter into paper-lined or lightly greased muffin tins. Bake in preheated oven for 18-20 minutes or until firm to touch.
*To make sour milk, add 2 tsps. vinegar to 1 cup milk and let sit for 5 minutes.