Paulin46
11-26-2006, 07:10 PM
Pumpkin Raisin Muffins
They are so moist you don’t need to add any butter.
1 cup whole wheat flour 250 mL
¾ cup wheat bran 175 mL
2/3 cup packed brown sugar 150 mL
2 tsp cinnamon 10 mL
2 tsp baking powder 10 mL
½ tsp each baking soda, nutmeg and salt 2 mL
1 cup mashed or canned cooked pumpkin 250 mL
1 cup raisins 250 mL
½ cup yoghurt 125 mL
¼ cup vegetable oil 50 mL
1 egg beaten 1
In large bowl, combine flour, bran, sugar, cinnamon, baking powder, baking soda, nutmeg and salt. Stir in raisins.
In separate bowl, whisk together pumpkin, yoghurt, oil and egg. Pour over flour mixture and stir just enough to moisten, being careful not to over mix.
Spoon into lightly greased non-stick muffin tins. Bake in 400ºF (200º C) oven for 25 minutes or until tops are firm to the touch.
Makes 12 muffins.
PER MUFFIN:
191 calories
4 g protein
6 g total fat
1 g saturated fat
18 mg cholesterol
35 g carbohydrate
4 g dietary fibre
207 mg sodium
Successful Muffins:
Mix liquid and dry ingredients only until all of the flour is moistened, about 15 to 20 strokes. Batter will be lumpy.
Once muffin batter has been mixed, it should go into the oven right away. Therefore, be sure to grease or spray muffin pans and have all ingredients ready (including grated vegetables etc.) before combining. Bake muffins in the top third of the oven for best results.
Muffins are done when they are firm to the touch. For moist muffins, don’t over bake. Cool muffins in pans about 5 minutes before removing to rack. Freezing muffins: Muffins keep well in the freezer for up to 2 months. Reheat frozen muffins at 400 ºF (200 ºC) for about 25 minutes. To reheat muffin in the microwave, wrap in paper towel and cook on High for 30 to 40 seconds.
Storing Muffins: Muffins are best eaten fresh but may be stored in an airtight container for 2 to 4 days at room temperature or refrigerated for 4 to 7 days.
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They are so moist you don’t need to add any butter.
1 cup whole wheat flour 250 mL
¾ cup wheat bran 175 mL
2/3 cup packed brown sugar 150 mL
2 tsp cinnamon 10 mL
2 tsp baking powder 10 mL
½ tsp each baking soda, nutmeg and salt 2 mL
1 cup mashed or canned cooked pumpkin 250 mL
1 cup raisins 250 mL
½ cup yoghurt 125 mL
¼ cup vegetable oil 50 mL
1 egg beaten 1
In large bowl, combine flour, bran, sugar, cinnamon, baking powder, baking soda, nutmeg and salt. Stir in raisins.
In separate bowl, whisk together pumpkin, yoghurt, oil and egg. Pour over flour mixture and stir just enough to moisten, being careful not to over mix.
Spoon into lightly greased non-stick muffin tins. Bake in 400ºF (200º C) oven for 25 minutes or until tops are firm to the touch.
Makes 12 muffins.
PER MUFFIN:
191 calories
4 g protein
6 g total fat
1 g saturated fat
18 mg cholesterol
35 g carbohydrate
4 g dietary fibre
207 mg sodium
Successful Muffins:
Mix liquid and dry ingredients only until all of the flour is moistened, about 15 to 20 strokes. Batter will be lumpy.
Once muffin batter has been mixed, it should go into the oven right away. Therefore, be sure to grease or spray muffin pans and have all ingredients ready (including grated vegetables etc.) before combining. Bake muffins in the top third of the oven for best results.
Muffins are done when they are firm to the touch. For moist muffins, don’t over bake. Cool muffins in pans about 5 minutes before removing to rack. Freezing muffins: Muffins keep well in the freezer for up to 2 months. Reheat frozen muffins at 400 ºF (200 ºC) for about 25 minutes. To reheat muffin in the microwave, wrap in paper towel and cook on High for 30 to 40 seconds.
Storing Muffins: Muffins are best eaten fresh but may be stored in an airtight container for 2 to 4 days at room temperature or refrigerated for 4 to 7 days.
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