Pumpkin, orange and raisin muffins

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

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