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