Pumpkin Muffins - Raisins or Apples! |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I make this recipe for muffins all the time! I like to vary it up a bit by adding either raisins or chunks of apple. My suggestions is to use a good firm apple like a cortland, but a mac would do. You can use a mixture of whole wheat and all-purpose flour, or only whole wheat. I have not tried it with only all-purpose, so I won't guarantee results. I subbed in plain applesauce for the oil, as well as Splenda brand sweetner for the sugar. I do this every time I make these muffins and they turn out perfectly! Ingredients:
3 1/2 cups whole wheat flour |
1 cup splenda granular |
1/2 cup raisins or 1/2 cup diced apple |
1/2 cup walnuts (tasty) (optional) |
4 teaspoons baking powder |
1 teaspoon baking soda |
1 tablespoon cinnamon |
1/2 teaspoon ginger |
1/2 teaspoon nutmeg |
1/8 teaspoon salt |
1 (10 ounce) can pumpkin puree (not pie filling) |
1/2 cup plain applesauce |
2 cups buttermilk |
3 eggs |
Directions:
1. In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, salt and raisins (or apples).
2. In separate bowl, blend together pumpkin, oil, buttermilk and eggs.
3. Make a lrage well in center of dry ingredients; pour in wet ingredients all at once. Gently fold together uintil just combined.
4. Spoon batter into miffin tins. Bake in preheated oven for 18-22 minutes or until firm to touch.
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