Pumpkin pie muffins
1 servings
Ingredients
| Quantity | 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 |
Directions
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