Posted by: Nancy K 10-08-99 8:19 PM
Pumpkin Raisin Nut Muffins
4 extra large eggs
2 cups minus 2 tablespoons sugar
2/3 cup canola oil
1 1/2 cups canned pumpkin
3 cups unsifted four
2 teaspoons salt
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1/2 teaspoon ground allspice
1 cup chopped walnuts
1 cup raisins
Preheat oven to 400° F.
In mixer bowl, beat eggs slightly.
Gradually add sugar, beating until light and fluffy.
Beat in oil, mixing well.
Beat in pumpkin until smooth.
In a large bowl stir together flour, salt, baking soda, cinnamon, nutmeg, cloves, allspice, walnuts and raisins.
By hand stir in egg mixture just until dry ingredients are moistened.
Batter should be lumpy; do not over mix.
Line muffin tins with foil baking cups.
Fill cups almost to top with batter.
Let stand about 10 minutes before baking.
Bake in preheated 400 degree oven 15 to 20 minutes or until wooden pick inserted in center comes out clean.
Makes 2 dozen muffins.