Pumpkin Pie Muffins Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
1 cup: Whole wheat flour,
1 each: Egg,
1/2 cup: All purpose flour,
1 each: Preheat the oven to 375F.,
1/3 cup: Packed brown sugar,
-Line a 12 count muffin tin,
2 t: Baking powder,
-with paper baking cups,
1/2 tsp: Baking soda,
2 each: In a large bowl, combine
1 t: Cinnamon,
-the flours, brown sugar,
1/4 tsp: Ginger,
-baking powder, baking
1/4 tsp: Nutmeg,
Soda, cinnamon, ginger,
1/4 tsp: Salt,
-nutmeg, salt and raisins.
1/4 cup: Raisins,
3 each: In a medium bowl, place the
3/4 cup: Canned solid packed pumpkin,
-pumpkin, oil, yogurt and
1/4 cup: Safflower oil,
-egg. Whisk until,
1/4 cup: Nonfat plain yogurt,
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
Source from luhu.jp
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
Source from luhu.jp