Pumpkin pie muffins

Yield: 1 servings

Measure Ingredient
1 cup Whole wheat flour
½ cup All purpose flour
⅓ cup Packed brown sugar
2 teaspoons Baking powder
½ teaspoon Baking soda
1 teaspoon Cinnamon
¼ teaspoon Ginger
¼ teaspoon Nutmeg
¼ teaspoon Salt
¼ cup Raisins
¾ cup Canned solid packed pumpkin
¼ cup Safflower oil
¼ cup Nonfat plain yogurt
1 each Egg
1 each Preheat the oven to 375F. Line a 12 count muffin tin with paper baking cups
2 eaches In a large bowl, combine the flours, brown sugar, baking powder, baking
Soda, cinnamon, ginger, nutmeg, salt and raisins.
3 eaches In a medium bowl, place the pumpkin, oil, yogurt and egg. Whisk until

well blended. Add all at once to the dry ingredients. Stir only until moistened;the batter should be slightly lumpy. 4. Spoon the batter evenly into the parpared pan. Bake 20-25 minutes or till the muffins are golden and springy to the touch. Remove the muffins from the pan and let cool on a wire rack. From "Great Grain" by Linda Drachman & Peter Wynne AR/95

Submitted By APRIL ROCHE On 01-26-95

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