Pumpkin Raisin Muffins
|All purpose flour||500 Milliliter (2 Cups)|
|Whole wheat flour||500 Milliliter (2 Cups)|
|Baking powder||50 Milliliter (3 Tablespoon)|
|Ground nutmeg||1 Teaspoon|
|Ground allspice||1 Teaspoon|
|Packed brown sugar||375 Milliliter (1 1/2 Cups)|
|Dark raisins/Light raisins||250 Milliliter (1 Cup)|
|Chopped nuts||250 Milliliter (1 Cup)|
|Milk||375 Milliliter (1 1/2 Cups)|
|Vegetable oil||150 Milliliter (2/3 Cup)|
|Pumpkin puree||1 Can (10 oz)|
In large mixing bowl, combine flours, baking powder, cinnamon, salt, nutmeg and allspice.
Stir in sugar and mix until no lumps remain.
Stir in raisins and nuts.
In mixing bowl, beat eggs; blend in milk, oil and pumpkin puree.
Add to dry ingredients, stirring just until evenly moistened.
Spoon batter into paper lined muffin cups, filling each to top of liner.
Bake in 400Â°F (200Â°C) oven for 25 to 30 minutes or until firm to the touch.