Yield: 24 Muffins
|2½ cup||All-purpose flour|
|2 tablespoons||Baking powder|
|2 teaspoons||Ground cinnamon|
|2||Eggs, lightly beaten|
|2||Egg whites, lightly beaten|
|1 cup||Skim milk|
|½ cup||Canola oil|
|1 cup||Canned pumpkin|
|1 cup||Chopped golden raisins|
|½ cup||Chopped walnuts|
Preheat oven to 350'F. Place 24 paper baking cups in muffin tins. Mix together flour, sugar, baking powder, cinnamon and salt.
In another bowl, mix eggs, skim milk, oil, pumpkin and vanilla; add to bowl with dry ingredients. Stir until barely moistened. Fold in raisins and walnuts and fill cup two-thirds full.
Bake 20 minutes, or until toothpick inserted in center comes out clean. Remove from tins; cool on rack.