Pumpkin, orange and raisin muffins
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | All-purpose flour |
| ⅓ | cup | Packed brown |
| Sugar | ||
| 1½ | teaspoon | Baking powder |
| 1 | teaspoon | Baking soda |
| ½ | teaspoon | Each salt, cinnamon, |
| Ginger and nutmeg | ||
| 1 | cup | Raisins |
| 1 | Egg | |
| 1¾ | cup | Pumpkin puree |
| ⅓ | cup | Vegetable oil |
| 2 | tablespoons | Coarsely grated |
| Orange rind | ||
| ½ | cup | Orange juice |
Directions
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