Pumpkin Raisin Muffins
Have one of these delicious muffins with fruit and a cooked egg for a tasty, healthy breakfast. The muffins freeze well, so you may want to double the recipe and freeze extras in an airtight freezer bag. You can then take them out one at a time as you need them.
Makes: 12 muffins
Preparation: 25 minutes
Baking time: 20 minutes
Per muffin: Calories: 195, Protein: 4 g, Fat: 6 g, Carbohydrates: 33 g, Fibre: 2.3 g, Sodium: 132 mg, Calcium: 65 mg.
1 cup (250 mL) whole wheat flour
¾ cup (175 mL) all-purpose flour
½ cup (125 mL) sugar
2 tsp (10 mL) baking powder
½ tsp (2 mL) baking soda
1½ tsp (7 mL) cinnamon
½ tsp (2 mL) nutmeg
½ tsp (2 mL) powdered ginger
¾ cup (175 mL) raisins
½ 14 oz (200 mL) can pumpkin puree (not pie filling)
¼ cup (60 mL) vegetable oil
1 cup (250 mL) buttermilk or sour milk
- Preheat oven to 375°F (190°C).
- In a large bowl, combine flours, sugar, spices, baking powder, baking soda and raisins.
- In a smaller bowl, beat eggs, then add pumpkin, oil and buttermilk.
- Make a large well in the centre of the dry ingredients, and pour the pumpkin mixture into this well.
- Gently fold wet and dry ingredients together until just combined. Do not beat.
- Spoon batter into paper-lined or lightly greased muffin tins.
- Bake in preheated oven for 18 to 20 minutes or until firm to touch.
To make sour milk, add 2 tsp (10 mL) vinegar to 1 cup (250 mL) milk and let sit for five minutes.
Adapted, with permission, from "Dietitians of Canada, Cook Great Food", 2001, published by Robert Rose.