Pumpkin, Orange & Raisin Muffins
Yield
12 servingsPrep
20 minCook
25 minReady
45 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| ⅓ | cup |
brown sugar
packed |
*
|
| 1 ½ | teaspoons |
baking powder
|
|
| 1 | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
cinnamon
|
|
| ½ | teaspoon |
ginger
|
|
| ½ | teaspoon |
nutmeg
|
|
| 1 | cup |
raisins, seedless
|
|
| 1 | each |
eggs
|
|
| 1 ¾ | cups |
canned pumpkin purée
|
|
| ⅓ | cup |
vegetable oil
|
|
| 2 | tablespoons |
orange zest
coarsely grated |
|
| ½ | cup |
orange juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 79 | ml |
brown sugar
packed |
*
|
| 7.5 | ml |
baking powder
|
|
| 5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
cinnamon
|
|
| 2.5 | ml |
ginger
|
|
| 2.5 | ml |
nutmeg
|
|
| 237 | ml |
raisins, seedless
|
|
| 1 | each |
eggs
|
|
| 414 | ml |
canned pumpkin purée
|
|
| 79 | ml |
vegetable oil
|
|
| 3E+1 | ml |
orange zest
coarsely grated |
|
| 118 | ml |
orange juice
|
|
Directions
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 degree F (190 degrees 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.
