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Ingredients
Dry Mixture:
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2 cups all-purpose flour
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2 teaspoons baking powder
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½ teaspoon baking soda
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2 teaspoons ground ginger
Wet Mixture:
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1 cup plain yogurt
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1 cup pumpkin puree
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1 cup white sugar
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2 eggs
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1 cup sultana raisins
Directions
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Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups.
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Mix flour, baking powder, baking soda, and ginger together in a bowl.
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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.
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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.
Editor's Note:
Sultana raisins are sometimes called 'Thompson seedless,' 'Lady de Coverly,' or 'oval-fruited Kishmish.'
Nutrition Facts (per serving)
206 | Calories |
2g | Fat |
45g | Carbs |
5g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 206 | |
% Daily Value * | |
Total Fat 2g | 2% |
Saturated Fat 1g | 3% |
Cholesterol 32mg | 11% |
Sodium 216mg | 9% |
Total Carbohydrate 45g | 16% |
Dietary Fiber 2g | 8% |
Total Sugars 27g | |
Protein 5g | 10% |
Vitamin C 1mg | 1% |
Calcium 102mg | 8% |
Iron 2mg | 10% |
Potassium 238mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.