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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Healthy, tasty, moist muffins which are a fall tradition at my house. Can be made with canned or fresh pumpkin. Now that I have two reviews stating that they don't cook all the way through, I have to assume that it doesn't work well for jumbo muffins, only smaller ones. I have always made smaller ones (they go further) and I have never once had a problem with them not cooking all the way through. My most sincere apologies for the problems you have had, and my sincere thanks for trying them anyway. Ingredients:
1 1/3 cups nonfat dry milk powder |
12 tablespoons flour |
2 teaspoons baking soda |
sugar substitute, to equal 24 tablespoons sugar |
4 teaspoons pumpkin pie spice |
2 teaspoons cinnamon |
4 eggs |
2 cups pumpkin puree (or canned) |
2 teaspoons vanilla |
1 cup grated carrots or 1 cup zucchini (i use carrots) |
12 tablespoons raisins |
Directions:
1. Preheat oven to 350 degrees.
2. Plump raisins by putting them in a glass bowl or measuring cup and pouring enough boiling water over them to cover; set aside.
3. Sift all dry ingredients together in a bowl; set aside.
4. Combine all wet ingredients (including carrots, NOT including raisins) in a separate bowl.
5. Add the dry mixture to the wet mixture and stir just until incorporated; batter should be lumpy.
6. Drain the raisins.
7. Stir in raisins just until they are mixed through the batter.
8. *IMPORTANT:Overmixing can cause muffins to be too tough.
9. Drop batter by tablespoonfuls into small paper-lined muffin pans, or fill jumbo muffin pans to 1/2 inch from top.
10. Bake at 350 degrees for 15 minutes (20 if making jumbo muffins).
11. Remove from pans and cool on wire racks.
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