Pumpkin Raisin Muffins

Whole Family Recipes—For the Childbearing Year & Beyond
Each Friday, I share a recipe from our community cookbook. Contributors include doulas, midwives, moms, dads, and other supporters of the Center.

Pumpkin Raisin Muffins
From Patty Brennan

1½ cups whole wheat baking flour
½ cup rolled oats
2 tablespoons wheat germ
2 tablespoons nutritional yeast
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon cloves
½ cup canned pumpkin
1 egg
½ cup milk
2 tablespoons butter, melted
½ cup honey
½ cup raisins

Preheat oven to 400 degrees. Mix together dry ingredients. In a separate bowl, blend the pumpkin, egg, milk, butter, and honey. Mix all the ingredients together with the raisins. Coat the muffin tins thoroughly with butter. Spoon the mixture into the tins. Cook for 20–25 minutes or until a knife inserted into the center of a muffin comes out clean.

Each recipe makes 1 dozen muffins.

Food Facts: Nutritional yeast is rich in B vitamins, making it a great addition to any diet. It is an excellent source of protein and folic acid as well. Sprinkle on popcorn, toast, noodles, or just about anything for a healthy, savory addition. For moms trying to sneak nutrients into recalcitrant picky eaters of all ages, nutritional yeast can be incorporated into baked goods and go unnoticed in the company of yummy blueberries, rolled oats, and so on.

Posted by Patty on July 23, 2010 • Filed under Whole Family Recipes (Fridays)
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