Prep 5 mins
Cook 20 mins
Healthy, tasty, moist muffins which are a fall tradition at my house. Can be made with canned or fresh pumpkin. Now that I have two reviews stating that they don't cook all the way through, I have to assume that it doesn't work well for jumbo muffins, only smaller ones. I have always made smaller ones (they go further) and I have never once had a problem with them not cooking all the way through. My most sincere apologies for the problems you have had, and my sincere thanks for trying them anyway.
- 1 1⁄3 cups nonfat dry milk powder
- 12 tablespoons flour
- 2 teaspoons baking soda
- sugar substitute, to equal 24 tablespoons sugar
- 4 teaspoons pumpkin pie spice
- 2 teaspoons cinnamon
- 4 eggs
- 2 cups pumpkin puree (or canned)
- 2 teaspoons vanilla
- 1 cup grated carrots or 1 cup zucchini (I use carrots)
- 12 tablespoons raisins
- Preheat oven to 350 degrees.
- "Plump"raisins by putting them in a glass bowl or measuring cup and pouring enough boiling water over them to cover; set aside.
- Sift all dry ingredients together in a bowl; set aside.
- Combine all wet ingredients (including carrots, NOT including raisins) in a separate bowl.
- Add the dry mixture to the wet mixture and stir just until incorporated; batter should be lumpy.
- Drain the raisins.
- Stir in raisins just until they are mixed through the batter.
- *IMPORTANT:Overmixing can cause muffins to be too tough.
- Drop batter by tablespoonfuls into small paper-lined muffin pans, or fill jumbo muffin pans to 1/2 inch from top.
- Bake at 350 degrees for 15 minutes (20 if making jumbo muffins).
- Remove from pans and cool on wire racks.
I had the same problem with them never fully cooking even after baking them twicw as long as it says. They are very tasty though and I would make them again, maybe using whole wheat flour. I also used egg substitute instead of real eggs, and 1/2 splenda 1/2 sugar.
I cooked and cooked and cooked these and they never looked done. I'm guessing that it was due to the low amount of flour? They have a lovely flavor, though the texture is that of a much underdone muffin. I'm enjoying them, though my son took 1 bite and said "No Thank You." I used zuchini and it is a pretty color contrast with the orange. I also used 1/2 splenda and 1/2 sugar.