1 c Whole wheat flour 1 ea Egg
1/2 c All purpose flour 1 ea Preheat the oven to 375F.
1/3 c Packed brown sugar -Line a 12 count muffin tin
2 t Baking powder -with paper baking cups
1/2 ts Baking soda 2 ea In a large bowl, combine
1 t Cinnamon -the flours, brown sugar,
1/4 ts Ginger -baking powder, baking
1/4 ts Nutmeg Soda, cinnamon, ginger,
1/4 ts Salt -nutmeg, salt and raisins.
1/4 c Raisins 3 ea In a medium bowl, place the
3/4 c Canned solid packed pumpkin -pumpkin, oil, yogurt and
1/4 c Safflower oil -egg. Whisk until
1/4 c Nonfat plain yogurt
well blended. Add all at once to the dry ingredients. Stir only until
moistened;the batter should be slightly lumpy. 4. Spoon the batter
evenly into the parpared pan. Bake 20-25 minutes or till the muffins
are golden and springy to the touch. Remove the muffins from the pan
and let cool on a wire rack. From “Great Grain” by Linda Drachman &
Peter Wynne AR/95
Yields
1 servings