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 whole wheat flour
¾ cup all-purpose flour
½ cup sugar
½ tsp baking soda
2 tsp baking powder
1 ½ tsp cinnamon
½ tsp nutmeg
½ tsp powdered ginger
¾ cup raisins
14 oz (1/2 can) pumpkin puree (not pie filling)
¼ cup vegetable oil
1 cup buttermilk or sour milk *see note below
2 eggs
1
Preheat oven to 375 F.
2
In a large bowl, combine flours, sugar, spices, baking powder, baking soda and raisins.
3
In a smaller bowl, beat eggs, add pumpkin, oil and buttermilk.
4
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.
5
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.
Ingredients
1 cup whole wheat flour
¾ cup all-purpose flour
½ cup sugar
½ tsp baking soda
2 tsp baking powder
1 ½ tsp cinnamon
½ tsp nutmeg
½ tsp powdered ginger
¾ cup raisins
14 oz (1/2 can) pumpkin puree (not pie filling)
¼ cup vegetable oil
1 cup buttermilk or sour milk *see note below
2 eggs