PUMPKIN MUFFINS

PUMPKIN MUFFINS

SOURCE: adapted from Company’s Coming
BY: Jamie Melanson

Preheat oven to 400°F. Line 12 (2½-inch) muffin cups with paper liners or spray the pan with cooking oil.
BATTER MIX: In a large bowl, combine and stir thoroughly Then add and toss to coat:	1 ½  cups all-purpose flour 1 tsp baking powder 1 tsp baking soda  ½ tsp salt ½ tsp cinnamon ½ tsp ginger ½ tsp nutmeg ½ cup raisins
In a small bowl, beat until frothy: Mix in:	1 egg ¼  cup granulated sugar ⅓ cup sunflower oil 1 cup pumpkin puree
Make a well in the dry ingredients and pour all the wet ingredients into the well. Stir only to moisten. Batter will be lumpy. Fill prepared muffin cups ¾ full with batter. Makes about 14 muffins. Bake for approximately 20-25 minutes. Test with a wooden pick for doneness. Cool on wire rack. Let stand for 5 minutes. Remove from pan. Serve warm.
FoodNotes: 1.       Add 1½ tbsp. of grated orange rind to the batter for extra flavor and substitute dates for raisins. 2.       Scrape the batter into a 9x5x3 inch loaf pan. Bake for 1 hour. Let stand for 10 minutes. Cool on wire rack. Once completely cool, wrap. It tastes even better next day!