Pumpkin Spice Muffins

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Pumpkin Spice Muffins

 

1 1/2 cups all-purpose flour

1/2 cup wheat bran

2 teaspoons baking powder

2 teaspoons pumpkin pie spice

1 teaspoon baking soda

1/2 teaspoon salt

1 cup canned pumpkin (NOT pumpkin pie filling)

1/2 cup grated carrots

1/2 cup low-fat buttermilk

1/2 cup honey

1/4 cup butter or margarine, melted

1 egg

1 teaspoon vanilla

1 teaspoon grated orange zest

1/2 cup chopped raisins (optional)

 

1. Preheat oven to 375 degrees F.

2. Combine dry ingredients in a large bowl.

3. Set aside.

4. In a separate bowl, whisk together pumpkin, carrots,

buttermilk, honey, butter or margarine, egg, vanilla, and

orange zest.

5. Add to flour mixture, stirring just until moistened.

6. This is a thick batter.

7. Fold raisins (if using) into batter, gently.

8. Spoon batter into 12-cup muffin pan (lightly greased or

sprayed with nonstick spray).

9. Bake for 20 minutes, or until toothpick inserted in

center comes out clean.

10. Remove from pan and cool on a wire rack.

 

 

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My Special Thought To You:

 

Life Is Not A Race, But A Journey To Be Savored

Each Step Of The Way!!