Pumpkin Yogurt Raisin Muffins

A very light and moist muffin with pumpkin and raisin filling.

Step: 1

Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups.

Step: 2

Mix flour, baking powder, baking soda, and ginger together in a bowl.

Step: 3

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.

Step: 4

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.

Per Serving: 206 calories; protein 4.8g; carbohydrates 45.1g; fat 1.5g; cholesterol 32.2mg; sodium 216.1mg.

The best flavour of the flour can make a real deal to your bread. Different brands do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a better rise than standard bread flours – especially if you’re making wholemeal bread , which not always rise as well as clear bread.

To made this in a breadmaker , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.

A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it night before , then finish it off the next day.