Pumpkin and Raisin Muffins

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Pumpkin and Raisin Muffins
05/09/2014
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Preparation20 min.
Cook20 min.
Тotal40 min.
Servings12 pcs
"Out of all the muffins in the world, these are our favorite. Try them and find out why."

Ingredients

  • pumpkins - 1 cup (240 ml) ground pumpkin puree
  • eggs - 2 large, lightly beaten
  • yoghurt - 1/2 cup (120 ml) or buttermilk
  • vegetable oil - 1/2 cup (120 ml)
  • flour - 1/3 cup (95 g) whole wheat, or white
  • bran - 3 1/3 tbsp (50 g) wheat
  • sugar - 2/3 cup (150 g)
  • baking powder - 1 tsp
  • baking soda - 1 tsp
  • cinnamon - 1 1/2 tsp
  • salt - 1/2 tsp
  • raisins - 1/2 cup (140 g), or dried cranberries
measures

How to cook

Preheat the oven to 392°F (200 °C) and grease about 12 muffin cups. You can also use baking paper. Put the pumpkin puree, eggs, buttermilk and oil together in a bowl. In a large bowl, combine the flour, bran, sugar, baking powder, baking soda, cinnamon and salt.

Add the milk and egg mixture to the flour mix and stir gently until everything becomes homogenized. Add the raisins and stir gently once again, but do not overdo it, otherwise it will be more difficult for the muffins to bake.

Put the pumpkin muffins to bake for 15-20 minutes or until they become hard to the touch and a toothpick comes out dry when pierced. Allow them to cool slightly and remove them from the cups.

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