Thursday, January 22, 2009

Pumpkin Muffins
  • 1 1/4 cups whole wheat flour
  • 1 cup all purpose flour
  • 3/4 cup white sugar
  • 1/2 cup brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon nutmeg (to taste)
  • 1/2 teaspoon cinnamon (to taste)
  • 1/2 teaspoons ground cloves (to taste)
  • 3 eggs
  • 1 (15 ounce) can pumpkin
  • 1/2 cup unsweetened applesauce
  • 1 cup chopped walnuts
Preheat oven to 350 degrees F (175 C). Grease three 12 cup muffin pans, or line with paper muffin liners. Soak raisins in hot water for ten minutes to plump, then drain.
In a large bowl, combine the flours, sugars, baking powder, baking soda, salt, nutmeg, cinnamon, and ground cloves. In a separate bowl, mix the eggs, pumpkin, and applesauce, until smooth. Add this mixture to the dry ingredients and stir thoroughly to make a smooth batter. Stir the raisins and walnuts into the batter. Spoon batter into the prepared muffin cups.
Bake for 30 to 35 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean.

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