A very light and moist muffin with pumpkin and raisin filling.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 2 teaspoons ground ginger
Instructions
-
1
Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups.
-
2
Mix flour, baking powder, baking soda, and ginger together in a bowl.
-
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.
-
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.
Nutrition Facts
Per serving
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