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Pumpkin-Raisin Muffins
Nb persons: 12
Yield:
Preparation time:
Total time: 40 minutes
Source:
| 274 calories | |
| 1 1/2 cups | pumpkin seeds, divided |
| 1/4 cup | raisins |
| 1 cup | whole wheat pastry flour |
| 3/4 cup | all-purpose flour |
| 1 1/2 teaspoons | baking powder |
| 1/2 teaspoon | baking soda |
| 3/4 teaspoon | ground cinnamon |
| 1/2 teaspoon | salt |
| 3/4 cup | canned pumpkin puree |
| 1/4 cup | maple syrup |
| 2 | eggs |
| 1/4 cup | canola oil |
1. Preheat the oven to 375 degrees F. Coat 12 (2 1/2") muffin cups with cooking spray.
2. Place 1/2 cup of the pumpkin seeds in the bowl of a food processor fitted with a metal blade or in a blender. Process until ground into powder. Add the raisins. Pulse several times until the raisins are chopped. Transfer to a large bowl.
3. Add the pastry flour, all-purpose flour, baking powder, baking soda, cinnamon and salt. Mix with a fork. In another bowl, combine the pumpkin puree, syrup, eggs and oil. Beat with a fork until smooth.
4. Add the pumpkin mixture to the dry ingredients and stir just until blended. Sitr in 3/4 cup of the pumpkin seeds. Divide the batter among the prepared muffin cups and scatter the remaining 1/4 cup seeds on top. Press lightly to adhere.
5. Bake for 20 minutes or until the muffins spring back when pressed with a finger.
6. Set on a rack to cool for 5 minutes. Serve warm.
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