Low-ish fat, whole wheat, and, most importantly, high-taste muffins perfect for a snack or carryable breakfast. High in Vitamin A, and with a nice spice from three different additions. The varying liquid amounts will depend on which additions you are making to your batter -- for example, if using oats, err on the side of more milk.
- 3 cups white whole wheat flour
- 1 1⁄4 teaspoons baking powder
- 2 1⁄2 teaspoons baking soda
- 1⁄8-1⁄4 teaspoon salt
- 2 -3 teaspoons cinnamon (to taste)
- 1 -2 teaspoon nutmeg (to taste)
- 1⁄4-3⁄4 teaspoon allspice (to taste)
- 1⁄4 cup packed light brown sugar
- 1⁄4 cup packed dark brown sugar
- 1 -1 1⁄2 cup white sugar (to taste, depends on how sweet you like your muffins)
- 1 egg
- 1⁄4 cup canola oil
- 1⁄2-3⁄4 cup skim milk
- 1 1⁄2-2 tablespoons molasses
- 1 teaspoon vanilla extract
- 1 -1 1⁄3 cup pumpkin puree (most of a can...)
- 3 cups quick oats (optional)
- 1 1⁄2 cups raisins (optional)
- 1 cup chocolate chips (optional) or 1 cup cinnamon baking chips (optional)
- Preheat over to 375 degrees.
- Combine the flour, salt, spices, and leavening in one bowl.
- If using raisins, set them in a bowl of hot water to soak.
- Add sugars to the flour mixture, cut together thoroughly.
- In a seperate bowl, beat together the pumpkin, oil, egg, and molasses.
- Add vanilla and milk to the pumpkin mixture and stir until well, until fully mixed.
- Add the liquid to the flour mixture, and stir thoroughly, until incorporated but lumpy.
- Add any extra additions, like raisins (should be well soaked, drain before adding), oatmeal, or chips.
- Measure by 1/3 or 1/4 cup into sprayed muffin tins. These rise nicely, so fill your tins a little higher than you usually would to get those bakery-muffin tops.
- Bake at 375 for 20 - 35 minutes, depending on extras chosen.