Pumpkin Raisin Muffins Fat Free Dairy Free Egg Free |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 10 |
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These muffins have no dairy, egg or fat added. They come out moist & delicious. I made these in a Muffin Magic appliance, not the oven, and they cook in less than half the time. You can also substitute Splenda Blend for Baking instead of white sugar (use 1/4 cup of the blend instead of 1/2 cup sugar). Ingredients:
2 cups whole wheat flour |
1/2 cup sugar |
1 tablespoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1/2 teaspoon cinnamon |
1/4 teaspoon nutmeg |
1 (15 ounce) can pumpkin |
1/2 cup raisins |
1/2 cup water |
Directions:
1. Preheat oven to 375 degrees.
2. Mix flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl.
3. Add the pumpkin and raisins. Stir until just mixed. Do not overmix.
4. Spoon batter into muffin cups, filling to just below the tops.
5. Bake 25-30 minutes, until tops of muffins spring back when pressed lightly. Remove from oven and let stand for 5 minutes in the pan, and then remove to a wire rack to cool.
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