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A very light and moist muffin with pumpkin and raisin filling.
Ingredients
Dry Mixture
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 teaspoons ground ginger
Wet Mixture
- 1 cup plain yogurt
- 1 cup pumpkin puree
- 1 cup white sugar
- 2 eggs
- 1 cup sultana raisins
Directions
Step 1
Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups.
Step 2
Mix flour, baking powder, baking soda, and ginger together in a bowl.
Step 3
Beat yogurt, pumpkin puree, sugar, and eggs together in a large mixing bowl until smooth. Fold sultana raisins into the yogurt mixture. Stir dry mixture into the wet mixture; pour into prepared muffin cups to about 3/4 full.
Step 4
Bake in preheated oven until lightly browned and a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Cool in pans for 5 minutes before transferring to a serving platter.
Editor’s Note:
Sultana raisins are sometimes called 'Thompson seedless,' 'Lady de Coverly,' or 'oval-fruited Kishmish.'
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 206 | |
| % Daily Value * | |
| Total Fat2g | 2% |
| Saturated Fat1g | 3% |
| Cholesterol32mg | 11% |
| Sodium216mg | 9% |
| Total Carbohydrate45g | 16% |
| Dietary Fiber2g | 8% |
| Total Sugars27g | |
| Protein5g | |
| Vitamin C1mg | 5% |
| Calcium102mg | 8% |
| Iron2mg | 10% |
| Potassium238mg | 5% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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