Super moist pumpkin, carrot and golden raisin muffins
- Number of Servings: 30
Ingredients
*Whole Wheat Flour, 1.25 cup*Flour, white, 1.25 cupInstant, Quick, and Regular Oats Cereal, 1 cup, dry, yields)Baking Powder, 4 tspBaking Soda, 2 tspSalt, 1 tsp4 tsp pumpkin pie spice2 eggs*Libby's 100% Pure Pumpkin Puree, 1.75 cup*Milk, Fat Free, Skim, 12 ozVanilla Extract, 2 tspCarrots, raw, 3 cup, grated*Raisins, golden seedless, 1.5 cup (not packed)Brown Sugar, .5 cup, packedGranulated Sugar, .5 cup*Crushed Pineapple (in pineapple juice), 1 cup**Flax Seed Meal (ground flax), 3 tbspWheat bran, crude, .5 cup*Baker's Angel Flake Coconut Sweetened, 8 tbsp*Canola Oil, 1.5 tbsp
Mix oats, flour, baking powder and soda, salt, pumpkin spice, wheat bran, ground flax, and sugars in bowl. In a separate bowl combine pumkin puree, eggs, milk, vanilla, pineapple, and oil. Add the wet ingredients into the dry and mix well. Add to that the grated carrots, coconut, and golden raisins. Scoop into muffin tins and fill about 3/4 full. Bake at 350 degrees for about 20 minutes.
Serving Size: Makes 30 good sized muffins
Number of Servings: 30
Recipe submitted by SparkPeople user PJW9899.
Serving Size: Makes 30 good sized muffins
Number of Servings: 30
Recipe submitted by SparkPeople user PJW9899.
Nutritional Info Amount Per Serving
- Calories: 137.5
- Total Fat: 2.5 g
- Cholesterol: 11.1 mg
- Sodium: 274.3 mg
- Total Carbs: 28.7 g
- Dietary Fiber: 3.1 g
- Protein: 3.5 g
Member Reviews