I love having a stocked freezer of foods to use for school snacks, lunches and when we are in the car running from activity to activity. These muffins are so easy to make and I usually have all of the ingredients in my kitchen. Today I only had a little pureed pumpkin leftover in my freezer so I supplemented the pumpkin with some overripe banana. I used to make these muffins without the raisins when my kids were young as they weren’t big fans. Now I use them and like the additional texture they add. This recipe is from Dietitians of Canada ‘Cook Great Food’ cookbook (page 22).
Preheat oven to 375 degrees F. Line or grease two 12-cup muffin pans.
- 2 cups whole wheat flour
- 1 1/2 cups all purpose flour
- 1 cup white sugar
- 4 tsp baking powder
- 1 tsp baking soda
- 1 Tbsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp ground ginger
- 1/4 tsp salt
- 1 1/2 cups raisins
- 1 can (398 mL) pumpkin puree OR 1/2 can and 1/2 banana mashed
- 1/2 cup vegetable oil
- 2 cups buttermilk (or milk with 4 tsp’s of vinegar added and left to sit to make sour milk)
- 3 eggs
Combine all dry ingredients including raisins in a large bowl.
In a separate bowl mix pumpkin (and banana if using), oil, buttermilk and eggs.
Pour wet ingredients into dry and mix to combine.
Spoon batter into muffin tins (or use a muffin scoop to make it easier and helps makes them all the same size).
Bake in preheated oven for 18-22 minutes.