Pumpkin, Orange and Raisin Muffins
Pumpkin and orange are natural go-togethers.
Servings: 12
Ingredients:
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2 cups (500 mL) all-purpose flour
1/3 cup (75 mL) packed brown sugar
1-1/2 tsp (7 mL) baking powder
1 tsp (5 mL) baking soda
1/2 tsp (2 mL) each salt, cinnamon, ginger and nutmeg
1 cup (250 mL) raisins
1 egg
1-3/4 cup (425 mL) pumpkin puree
1/3 cup (75 mL) vegetable oil
2 tbsp (25 mL) coarsely grated orange rind
1/2 cup (125 mL) orange juice
Preparation:
In large bowl, stir together flour, sugar, baking powder, baking soda, salt, cinnamon, ginger and nutmeg; stir in raisins. In separate bowl, beat egg; blend in pumpkin, oil, orange rind and juice. Pour all at once over dry ingredients; stir just enough to blend.
Spoon into large greased or paper-lined muffin cups, filling to tops. Bake in 375°F (190°C) oven for about 25 minutes or until golden and tops are firm to the touch. Let stand for 5 minutes before removing from pans to cool on racks.
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