Pumpkin Raisin Muffins

/Pumpkin Raisin Muffins

Pumpkin Raisin Muffins

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

Directions

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.

Pumpkin Raisin Muffins
2019-03-20T11:50:25-07:00