Pumpkin muffins 2

Yield: 24 Muffins

Measure Ingredient
2½ cup All-purpose flour
¾ cup Sugar
2 tablespoons Baking powder
2 teaspoons Ground cinnamon
¼ teaspoon Salt
2 Eggs, lightly beaten
2 Egg whites, lightly beaten
1 cup Skim milk
½ cup Canola oil
1 cup Canned pumpkin
1 tablespoon Vanilla
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.

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