Preparation:
1. Preheat oven to 350 F. Place 24 paper baking cups into muffin tins.
2. Mix well flour, sugar, baking pwd., cinnamon and salt.
3. In another bowl, mix eggs, skim milk, oil, pumpkin, vanilla. Add to dry ingredients and barely stir till moistened. Fold in raisins and nuts.
4. Fill paper cup 2/3rds full. Bake 20 mins. or till toothpick inserted in center comes out clean.
5. Remove from muffin pans and cool on rack.
Note: For later use, wrap muffins in tin foil and store in freezer. When ready to use, unwrap an defrost. Reheat in a toaster oven or microwave.
Preparation time:25 mins. Baking time:about 20 mins. |
