Yield: 12 Servings
Measure | Ingredient |
---|---|
2 cups | All-purpose flour |
⅓ cup | Packed brown |
\N \N | Sugar |
1½ teaspoon | Baking powder |
1 teaspoon | Baking soda |
½ teaspoon | Each salt, cinnamon, |
\N \N | Ginger and nutmeg |
1 cup | Raisins |
1 \N | Egg |
1¾ cup | Pumpkin puree |
⅓ cup | Vegetable oil |
2 tablespoons | Coarsely grated |
\N \N | Orange rind |
½ cup | Orange juice |
In large bowl, stir together flour, sugar, baking powder, baking soda, salt, cinnamon, ginger and nutmeg; stir in raisins. In separate bowl, beat egg; blend in pumpkin, oil, orange rind and juice. Pour all at once over dry ingredients; stir just enough to blend. Spoon into large greased or paper lined muffin cups, filling to tops. Bake in 375 degree F (190 degrees C) oven for about 25 minutes or until golden and tops are firm to the touch. Let stand for 5 minutes before removing from pans to cool on racks.
Makes 12 muffins.
From: Canadian Living Magazine September 1992 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini