A deliciously moist and healthful muffin. Perfect on a crisp fall morning, when you find yourself craving that seasonal pumpkin flavour. I got this recipe from a friend, who, I believe, got it from a magazine. If you dislike the taste of whole wheat flour, feel free to use all white, which is what the original called for.
Ingredients: [‘white flour’, ‘whole wheat flour’, ‘quick-cooking oats’, ‘brown sugar’, ‘raisins’, ‘baking powder’, ‘cinnamon’, ‘nutmeg’, ‘allspice’, ‘canned pumpkin’, ‘skim milk’, ‘canola oil’, ‘egg’]
Quantity of Ingredients: [“3/4 cup white flour”,”3/4 cup whole wheat flour”,”1 cup quick-cooking oats”,”3/4 cup brown sugar”,”1/2 cup raisins”,”1 tablespoon baking powder”,”1 teaspoon cinnamon”,”1/2 teaspoon nutmeg”,”1/4 teaspoon allspice”,”1 cup canned pumpkin”,”3/4 cup skim milk”,”1/3 cup canola oil”,”1 egg, lightly beaten “]
Number of Servings: 6
Steps: [‘Combine the dry ingredients in a large bowl (including raisins).’, ‘Combine the wet ingredients in a separate bowl.’, ‘Add the wet ingredients to the dry ingredients.’, ‘Spray a muffin pan with non-stick spray and distribute batter evenly.’, ‘Bake at 400 for about 20 minutes.’]