Shelly's Recipe

PUMPKIN RAISIN NUT MUFFINS

Category: Muffins

1/4 cup orange juice
1/4 cup raisins
1 cup whole-wheat pastry flour or white whole wheat flour
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp sea salt
2 tsp pumpkin pie spice
1/4 tsp cinnamon
1/4 tsp ginger
1/8 tsp allspice
2 tbsp + 2 tsp butter
1/2 cup sugar
2 tbsp + 2 tsp buttermilk
1 1/2 tsp molasses
1 large egg
1/2 tsp vanilla extract
3/4 cup canned pumpkin
1/4 cup toasted broken pecans or walnuts
1 tbsp flour

In small cup, microwave the orange juice until very hot; add raisins and let steep while preparing muffin batter.

Preheat oven to 400. Spray with non-stick cooking spray a 6-cup muffin tin and 6 cups of a mini muffin tin; set aside.

In small bowl, whisk together whole wheat flour, baking soda, baking powder, salt, and spices till thoroughly mixed. In large bowl, microwave SB till almost melted. Whisk in sugar, buttermilk, molasses, egg, vanilla and pumpkin, beating till well combined and smooth. Stir in dry ingredients with spoon or spatula, just till barely combined. Do not over mix.

Drain raisins, discarding orange juice; toss walnuts & raisins in 1 tbsp flour. Fold into batter lightly. Fill standard muffin cups with about 1/4 cup batter; divided remaining batter evenly among 6 mini muffin cups. If desired, top muffins with roasted pumpkin seeds or more broken nuts, untoasted of course.

Bake muffins 9 minutes at 400; reduce heat to 325. Bake minis for 3 more minutes, standards for 5 more minutes, or till toothpick inserted near center returns with just a few crumbs. Cool in pans about 3 minutes, then turn out onto wire racks to finish cooling. Serve warm or room temperature. Yield: 6 standard, 6 mini muffins.