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    You are in: Home / Recipes / Pumpkin-Raisin-Red Chile Corn Muffins Recipe
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    Pumpkin-Raisin-Red Chile Corn Muffins

    Pumpkin-Raisin-Red Chile Corn Muffins. Photo by Zeldaz

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Zeldaz's Note:

    We bake these in a popover pan, so one muffin is very filling! You'll get a lot more if you use a standard muffin tin. We have found the baking time is the same for popover pans, strangely enough. Very freely adapted from a recipe for blueberry corn muffins by Beth Hensperger.

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    Units: US | Metric


    1. 1
      Preheat the oven to 375 degrees. Spray the cups of 2 or 3 standard muffin tins, or eight to ten popover cups or one-cup ramekins.
    2. 2
      In a medium bowl, combine the whole wheat and all-purpose flours and the other dry ingredients (up to and including the cinnamon).
    3. 3
      In another bowl, combine the wet ingredients (up to and including the eggs) with a whisk. Add the wet ingredients to the dry ingredients, stirring just until moistened; the batter will be lumpy. Do not over-mix. Drain the raisins and gently fold them into the mixture with a large spatula to distribute evenly. Spoon the batter into the baking cups, filling them level with the top.
    4. 4
      Bake for 25 to 30 minutes, or until golden and the tops are dry and springy to the touch. A cake tester inserted into the center will come out clean. Cool in the baking pan/cups for five minutes before removing to cool on a rack. Serve warm.

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    Nutritional Facts for Pumpkin-Raisin-Red Chile Corn Muffins

    Serving Size: 1 (1289 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 164.9
    Calories from Fat 50
    Total Fat 5.5 g
    Saturated Fat 0.9 g
    Cholesterol 31.8 mg
    Sodium 239.5 mg
    Total Carbohydrate 25.9 g
    Dietary Fiber 1.9 g
    Sugars 8.7 g
    Protein 4.2 g

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