Power Pumpkin Muffins
Number of servings : Prep time: Cooking time: Type of meal : | Breads and muffins | Breads and muffins
Number of servings :
Type of meal : | Breads and muffins | Breads and muffins
Special diet :
1 cup (250 mL) multi-grain flour
1 cup (250 mL) all-purpose flour
2 tsp (10 mL) baking powder
½ tsp (2 mL) baking soda
½ tsp (2 mL) kosher salt
¾ tsp (4 mL) ground cinnamon
¾ tsp (4 mL) ground ginger
pinch freshly grated nutmeg
½ cup (125 mL) brown sugar
½ cup (125 mL) vegetable oil
¾ cup (175 mL) unsweetened canned puréed pumpkin
¼ cup (50 mL) yogourt
½ cup (125 mL) each of chopped dates, raisins and dried cranberries
½ cup (125 mL) chopped toasted walnuts
¼ cup (50 mL) sunflower seeds
2 tbsp (25 mL) flax seeds or sesame seeds
- In a large bowl, stir or sift together flours, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.
- With a mixer or in a food processor, combine eggs with brown sugar, oil, pumpkin purée and yogourt.
With a wooden spoon or spatula, stir wet ingredients into dry ingredients until just mixed. Add fruits, nuts and seeds and barely mix in. (Or use mixer on low until just combined.) Cover batter and refrigerate one hour before baking.
- Divide batter into 12 muffin cups (an ice cream scoop works well for this) that have been buttered or sprayed. (Muffins can be sprinkled with additional sunflower seeds, sesame seeds or coarse sugar.) Bake in a preheated 400°F (200°C) oven for 25 minutes, or until a tester comes out clean.
- Cool muffins on a rack.
Imported on 2011-01-20 20:26:46 — Original ID:4270