Decadent Pumpkin Muffins 3 1/2 cups all-purpose flour 2 teaspoons baking soda 2 teaspoons salt 1 teaspoon baking powder 1 teaspoon ground nutmeg 1 teaspoon ground allspice 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground cloves 2 cups canned pumpkin puree 1 1/2 cups white sugar 1/2 cup light brown sugar 1/2 cup applesauce 1 cup fat free vanilla yogurt 4 egg whites 1 egg 2/3 cup water 1 cup raisins
1. Preheat oven to 350 degrees F (175 degrees C). Line two 12 cup muffin pans with paper muffin liners. 2. In a medium bowl, mix the flour, baking soda, salt, baking powder, nutmeg, allspice, cinnamon, and cloves. In a large bowl, beat together the pumpkin, white sugar, brown sugar, applesauce, yogurt, egg whites, and egg. Blend the flour mixture into the sugar mixture, alternating with the water, to form a smooth batter. Fold in the raisins. Transfer to the prepared muffin pan. 3. Bake 16 to 18 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool on wire racks. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
