Spicy Pumpkin Muffins or Loaf (5.5 PTS)

Recipe Ingredients

2		Eggs
2/3 cup	106g / 3.7oz	Packed brown sugar
1/2 cup	118ml	Vegetable oil
1 cup	237ml	Canned pumpkin
1 1/2 cups	93g / 3.3oz	All-purpose flour
1 teaspoon	5ml	Baking powder
1 teaspoon	5ml	Baking soda
1/2 teaspoon	2.5ml	Salt
1 teaspoon	5ml	Cinnamon
1/2 teaspoon	2.5ml	Nutmeg
1/2 cup	80g / 2.8oz	Golden raisins
1/2 cup	73g / 2.6oz	Chopped nuts - optional

Recipe Instructions

In large bowl, with electric mixer, beat together eggs, sugar and oil. Beat in pumpkin.

In separate bowl, mix together flour, baking powder and soda, salt and spices. Stir into creamed mixture. Stir in raisins and nuts.

For muffins: Spoon batter into greased muffins tins, filling almost to top. Bake in 375F (190C) oven for 18 to 20 minutes or until tester comes out clean.

For loaf: Pour batter into greased 9- x 5-inch (23 x 13 cm) loaf pan. Bake in 325F (160C) oven about 70 minutes or until tester comes out clean. Let cool in pan for 10 minutes, then turn out onto wire rack to cool completely. Store airtight in plastic wrap or bag; can be frozen.

Per muffin (without nuts): 231 calories, 11 g fat, 32 g carb, 3 g protein, 1 g fiber.

Makes 12 muffins or 1 loaf (recipe may be halved to make 6 muffins)

M/C Formatted by Diane [[email protected]]

Per serving: 3114 Calories (kcal); 161g Total Fat; (45% calories from fat); 48g Protein; 391g Carbohydrate; 374mg Cholesterol; 3015mg Sodium

Food Exchanges: 10 1/2 Grain(Starch); 3 Lean Meat; 4 Vegetable; 4 1/2 Fruit; 30 Fat; 9 1/2 Other Carbohydrates

NOTES : A handy two-way recipe; choose moist, spicy muffins or an easy-slicing loaf (or double the recipe and make both!).

Source:
Homemaker's Magazine, November 1999

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