Proof-Of-The-Pudding Muffins


Serves: 5
Total Calories: 479
Yield: 12 Muffins

Ingredients

DRY INGREDIENTS
2 cups whole wheat pastry flour
1 cup yellow cornmeal
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon sea salt
WET INGREDIENTS
1 3/4 cups milk
1/4 cup margarine or butter melted
1/4 cup molasses
1 large egg
1/2 teaspoon vanilla extract
GOODIES
3/4 cup raisins
2 tablespoons finely chopped fresh ginger root or 1 tablespoon ground
2 teaspoons grated orange peel

Directions:

1. Preheat the oven to 400°F.

2. Sift the dry ingredients together in a large bowl.

3. Whisk the wet ingredients together in a medium bowl or blend in a food processor. Add the goodies to the wet ingredients and stir to combine.

4. Pour the wet mixture into the dry ingredients. Stir just until mixed. Do not overstir.

5. Spoon the batter into a greased or papered muffin tin. Fill each cup nearly to the top.

6. Bake for 15 to 20 minutes.

7. Cool the muffins at least 10 minutes before removing from the tin.

Nutritional Facts:

Serves: 5
Total Calories: 479
Calories from Fat: 112

This Proof-Of-The-Pudding Muffins recipe is from the The Complete Muffin Cookbook Cookbook. Download this Cookbook today.




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