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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 1 |
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A deliciously moist and healthful muffin. Perfect on a crisp fall morning, when you find yourself craving that seasonal pumpkin flavour. I got this recipe from a friend, who, I believe, got it from a magazine. If you dislike the taste of whole wheat flour, feel free to use all white, which is what the original called for. Ingredients:
3/4 cup white flour |
3/4 cup whole wheat flour |
1 cup quick-cooking oats |
3/4 cup brown sugar |
1/2 cup raisins |
1 tablespoon baking powder |
1 teaspoon cinnamon |
1/2 teaspoon nutmeg |
1/4 teaspoon allspice |
1 cup canned pumpkin |
3/4 cup skim milk |
1/3 cup canola oil |
1 egg, lightly beaten |
Directions:
1. Combine the dry ingredients in a large bowl (including raisins).
2. Combine the wet ingredients in a separate bowl.
3. Add the wet ingredients to the dry ingredients.
4. Spray a muffin pan with non-stick spray and distribute batter evenly.
5. Bake at 400 for about 20 minutes.
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