| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables | Canadian | Breads, Muffins | 12 | Servings |
INGREDIENTS
| 2 | c | All-purpose flour |
| 1/3 | c | Packed brown |
| Sugar | ||
| 1 1/2 | t | Baking powder |
| 1 | t | Baking soda |
| 1/2 | t | Each salt, cinnamon |
| Ginger and nutmeg | ||
| 1 | c | Raisins |
| 1 | Egg | |
| 1 3/4 | c | Pumpkin puree |
| 1/3 | c | Vegetable oil |
| 2 | T | Coarsely grated |
| Orange rind | ||
| 1/2 | c | Orange juice |
INSTRUCTIONS
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. Makes 12 muffins. From: Canadian Living Magazine September 1992 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 221
Calories From Fat: 60
Total Fat: 6.9g
Cholesterol: 15.5mg
Sodium: 261.7mg
Potassium: 247.9mg
Carbohydrates: 37.9g
Fiber: 2.1g
Sugar: 17g
Protein: 3.6g