Orange Pumpkin Muffins
A high fiber diet is good for your health. To increase your fiber intake, use healthy baking ingredients like whole wheat flour instead of white flour.
½ tsp Orange zest 2 mL
2 large Eggs 2 large
½ cup Sugar 125 mL
¼ cup Canola oil 60 mL
1 cup Canned pumpkin (not pumpkin pie filling) 250 mL
1 ¾ cups Whole wheat flour 425 mL
1 tsp Baking soda 5 mL
1 tsp Baking powder 5 mL
½ tsp Salt 2 mL
½ tsp Ginger 2 mL
½ tsp Nutmeg 2 mL
½ tsp Cinnamon 2 mL
½ cup Raisins 125 mL
1. Preheat oven to 400 °F (200 °C).
2. Prepare muffin tin by spraying with nonstick cooking spray or inserting paper muffin cups. Set aside.
3. To prepare orange zest, wash and dry an orange. Using a grater, grate the skin of the orange, making sure not to grate too long in one spot to avoid having the white, bitter rind in your muffins. Measure ½ teaspoon of the zest and set aside.
4. In a medium bowl, mix together eggs, sugar, and oil. Add pumpkin and mix thoroughly.
5. In another medium bowl, mix together flour, baking soda, baking powder, salt, ginger, nutmeg, cinnamon, orange zest and raisins.
6. Pour pumpkin mixture into dry ingredients. Stir until just combined (about 10 seconds). Do not over mix.
7. Using a spoon, scoop batter into muffin tins until all the batter is used and muffin tins are evenly filled.
8. Bake for 20 to 25 minutes
Makes 12 servings (1 muffin / 58 g)
Per Serving: 170 calories, 6 g fat 0.5 g saturated fat, 0 g trans fat), 260 mg sodium, 28 g carbohydrate, 4 g protein, 3 g fibre
For more recipes, see Inspiring Healthy Eating at Healthyeatingstartshere.ca