PUMPKIN RAISIN MUFFINS (pg. 53 Muffins From the Heart)
Ever find yourself with just a little buttermilk left in the carton, your flour tin almost empty? Be flexible. Try going half and half…
3 cups whole wheat flour ( half white unbleached, half whole wheat)
1 tbsp. baking powder
2 tsp. baking soda
2 tsp. cinnamon ( half cinnamon, half ground cloves) Pumpkin spice could also be substituted.
1 c. pure pumpkin
1/2 c. cleaned, dried raisins ( half raisins, half dates)
1/2 c. chopped walnuts ( optional)
1/4 c. canola oil ( half oil, half applesauce)
2/3 cup liquid honey ( half honey, half sugar)
4 eggs or egg substitute (2 eggs, 2 tbsp. flax seed egg substitute)
1/4 low-fat milk ( half skim milk, half buttermilk)
Preheat oven to 350 degrees. Mix together flour, b powdeer, b soda and spices. Stir in raisins and walnuts if using.
Beat together pumpkin, oil and applesauce, honey, applesauce, eggs and milk.
add liquid mixture to dry ingredients, stirring only till blended.
Prepare muffin tins ans mini loaf pans. Fill to size of your choice. Bake until tester comes out clean.
Just for variety, I made half the batter into muffins and half into mini loaves.
After cooled, I topped with a green top hat in honour of Saint. Patricks Day.