Healthy Pumpkin Muffins With Millet And Raisins Food

PUMPKIN RAISIN MUFFINS

Steps:

• Preheat oven to 400°F.
• Put muffin cups into muffin tins or grease the tins.
• Cream butter (or margarine) and sugar until fluffy.
• Beat in pumpkin and eggs.
• Dredge raisins in 1/2 cup flour.
• Sift remaining flour and spices together.
• pour milk into mixing bowl.
• Mix in dry ingredients by hand until just mixed.
• Sir in raisins.
• Mix in remaining ingredients.
• Spoon mix into paper cups in muffin tin.
• Bake for 20 - 25 minutes.

PUMPKIN MILLET MUFFINS

Steps:

• Pre-heat oven to 350°F.
• Line a muffin pan with baking cups or grease (baking spray works well).
• Combine eggs, oil, buttermilk, sugar, vanilla, and pumpkin puree and mix until there are no lumps of brown sugar.
• Stir in the rolled oats.
• Heat a dry skillet and toast the millet until lightly browned.
• Toast the pumpkin seeds and add with the millet to the wet ingredients.
• In a separate bowl mix the dry ingredients.
• Add this mixture to the wet mixture.
• Avoid overstirring as the muffins will come out tough.
• Fill the muffin cups and sprinkle with pumpkin seeds.
• Bake for 25 minutes or until a toothpick comes out clean.

PUMPKIN RAISIN MUFFINS

Steps:

• Mix oil& sugar.
• Add eggs& pumpkin.
• Sift all dry ingredients& add alternately with water to pumpkin, mixing well.
• Stir in raisins.
• Pour into greased muffin tins& bake at 350 degrees for 30 minutes.

HEALTHY PUMPKIN MUFFINS WITH MILLET AND RAISINS

Steps:

• Preheat your oven to 350°F / 180°C.
• Liberally grease 12 muffin cups (or 15 if you prefer slightly smaller muffins), or line with parchment muffin liners.
• Set a small, dry frying pan over medium heat. Place the millet in, and toast for 5 minutes or so, until it is fragrant and nutty. Transfer the millet to a small bowl.
• Set the same frying pan back on the heat, and now toast the pumpkin seeds for about 5 minutes, until fragrant and nutty. Set aside to cool.
• In a large bowl, whisk the eggs together with the olive oil, brown sugar, milk, yoghurt, and pumpkin purée.
• Add the whole-wheat pastry flour, baking powder, baking soda, sea salt, cinnamon, ginger, and nutmeg right on top of the wet mix. Use a whisk to gently mix together.
• Stir the dry mix down into the wet until just barely combined.
• Add the oats, and stir to combine.
• Now fold the toasted millet, ¼ cup of toasted pumpkin seeds (reserve the rest for sprinkling on the muffin tops), and raisins into the muffin batter.
• Spoon the batter evenly into the prepared muffin tins, then sprinkle the tops with the remaining toasted pumpkin seeds.
• Set in the oven and bake for 20-25 minutes, until a toothpick inserted in the middle of a muffin comes out clean.
• Remove from the oven and let cool in the muffin tins for 5 minutes before removing the muffins to a wire rack to cool completely.

PUMPKIN MUFFINS (GLUTEN-FREE AND VEGAN)

Steps:

• Preheat oven to 350°F Grease a 12-cup muffin tin or line it with paper muffin cups.
• Mix together pumpkin puree, egg, sugars, molasses, vanilla and oil. Stir in flours one at a time, adding the xanthan gum, salt, baking powder, baking soda, and pumpkin pie spice with the millet flour. Stir in any optional ingredients now.
• Pour batter into muffin cups, filling them most of the way full. Sprinkle pumpkin seeds on top of each.
• Bake 20-25 minutes, or until muffins test done. Remove from oven and allow to cool in pan only a few minutes; remove to a wire rack to finish cooling.

HEALTHY PUMPKIN CARROT RAISIN MUFFINS

Steps:

• Mix oats, spice, powder, soda and salt in one bowl.
• In another bowl, combine pumpkin, milk, egg and extract.
• Combine 2 bowls and add in carrot and raisins.
• Bake at 350 for about 20 minutes or until firm on top.

HEART-HEALTHY PUMPKIN MUFFINS

Steps:

• Sift together flour, baking powder, salt and spices. Add raisins and stir to coat with flour. Set aside.
• Mix brown sugar, oil and molasses; add milk, egg, and pumpkin; blend well.
• Stir in flour mixture, blending only until flour disappears. Fill greased muffin pans.
• Bake at 375 degrees F for 16 to 18 minutes.