So many muffins today are really just cakes or cupcakes in disguise. But let's face it, it sounds way better to say you had a muffin for breakfast rather than a cake! Even so-called healthy varieties like bran or fruit varieties are often full of sugar and fat. And what about those massive costco muffins - there must be a days worth of calories in one of those pretty boys!
Well, these muffins are pretty good as far as muffins go. There is quite a bit of fibre thanks to the pumpkin, carrots and raisins. And there isn't too much oil or sugar thanks to the pumpkin puree and its natural sweetness. I don't know the exact calorie count but if you follow Weight Watchers(tm) one muffin has 4 points. Their flavour is best within 48 hours of baking.
Recipe adapted from Canadian Living's Best Muffins and More
Makes 12 muffins.
2 cups flour
1/3 cup brown sugar
1-1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1 cup raisins
1/2 cup grated carrots
1 egg, beaten
1-3/4 cup canned pure pumpkin
1/3 cup vegetable oil
1/2 cup orange juice
What to do:
- In a large bowl, stir together flour, sugar, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.
- Stir in raisins.
- In another bowl blend together egg, pumpkin, oil, orange juice, carrots and vanilla.
- Pour all at once over dry ingredients; stir just enough to blend.
- Spoon into large greased or paper-lined muffin cups, filling to top of cups.
- Bake in 375°F (190°C) oven for about 25 minutes or until tops are golden and firm to the touch.
- Let stand for 5 minutes before removing from pans to cool on racks.