I am really proud of these muffins. Here's why: I looked and looked and looked for a recipe for Pumpkin Muffins that had what I wanted to use. I only wanted to use 1 egg, didn't want to use buttermilk, didn't want to use shortening, the list goes on. So, (keep in mind I'd been up since 4:15am), I decided I'd try them on my own and if they tasted bad, well, I'd try again another time. I'm happy to say...they tasted great! And the Farmer thought so, too. The Recipe: Pumpkin Raisin Muffins
What you need:
1 c whole wheat flour
1 c all purpose flour
1 egg
1 tsp baking soda
2 tsp baking powder
1 tbsp flaxseed + 3 tbsp water
1 c vanilla soymilk
1/4 c yogurt
1 tbsp olive oil
1 tsp cinnamon
1/2 tsp nutmeg
1 can pumpkin puree
1/2 c raisins
Preheat oven to 350˚. Combine dry ingredients in a large bowl. Add egg, water, soymilk, yogurt and olive oil. Mix until moistened. Add pumpkin puree and raisins. Stir with a wire whisk, careful not to overmix. Dollop into well-oiled muffin tins. Bake for 20 minutes or until toothpick comes out clean. Serve with butter or cream cheese (or eat plain, they are divine!). Makes 18 muffins or 12 regular size muffins and 12 mini muffins.
You can, of course, eliminate the raisins for people like a certain sister of mine who despise them. I'd also like to add nuts next time because I think they'd make them even better. I'm thinking walnuts or pecans. They were great as breakfast and yummy as a snack later in the day. And pumpkin is full of dietary fiber (which most of us don't get enough of on a daily basis).
If you try them, please let me know how they turn out!
