Spiced Buttermilk Muffins
|Whole wheat flour||2 Cup (32 tbs) (Around 500 milliliter)|
|All-purpose flour||2⁄3 Cup (10.67 tbs) (Around 150 milliliter)|
|Packed brown sugar||2⁄3 Cup (10.67 tbs) (Around 150 milliliter)|
|Baking soda||2 Teaspoon (Around 10 milliliter)|
|Pumpkin pie spice||1 Teaspoon (Around 5 milliliter)|
|Buttermilk||2 Cup (32 tbs) (Around 500 milliliter)|
|Raisins||3⁄4 Cup (12 tbs) (Around 175 milliliter)|
In a large bowl, combine whole-wheat flour, all-purpose flour, sugar, baking soda and pumpkin pie spice.
Add buttermilk, stirring just until moistened.
Fold in raisins.
Spoon batter into prepared muffin tin, filling cups two-thirds full.
Bake in preheated oven for 35 to 40 minutes or until toothpick inserted in center comes out clean and dry.