- Dry Mixture:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons ground ginger
- Wet Mixture:
- 1 cup plain yogurt
- 1 cup pumpkin puree
- 1 cup white sugar
- 2 eggs
- 1 cup sultana raisins
- Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups.
- Mix flour, baking powder, baking soda, and ginger together in a bowl.
- Beat yogurt, pumpkin puree, sugar, and eggs together in a large mixing bowl until smooth. Fold sultana raisins into the yogurt mixture. Stir dry mixture into the wet mixture; pour into prepared muffin cups to about 3/4 full.
- Bake in preheated oven until lightly browned and a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Cool in pans for 5 minutes before transferring to a serving platter.
04/08/2018
recipepes.com
Pumpkin Yogurt Raisin Muffins, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
