Food > Recipe Directory > Flags > Homemakers Best Tested > Pumpkin-Prune Ragamuffins
Pumpkin-Prune Ragamuffins Recipe
Pumpkin-Prune Ragamuffins
Ingredients
- 1/2 cup (125 mL) pitted prunes
- 1/2 cup (125 mL) vegetable oil
- 3/4 cups (175 mL) lightly packed brown sugar
- 1 egg
- 1 cup (250 mL) puréed pumpkin
- 3/4 cups (175 mL) milk
- 1 cup (250 mL) each whole wheat flour and all-purpose flour
- 2 tsp (10 mL) baking powder
- 1 tsp (5 mL) ground ginger
- 1 tsp (5 mL) baking soda
- 3/4 tsp (4 mL) salt
- 1/2 tsp (2 mL( each cinnamon and nutmeg
- 1/4 tsp (1 mL) cloves
Preparation
Preheat oven to 400F (200C).
Line muffin pan with paper cups or spray with non-stick spray.
Chop prunes finely, set aside.
Blend oil with brown sugar in a bowl. Whisk in egg until smooth. Blend in pumpkin and milk. Reserve.
Combine flours, baking powder, ginger, baking soda, salt, cinnamon, nutmeg and cloves in a large bowl. Stir until well combined and make a well in the dry ingredients. Pour in the milk mixture and stir until just blended.
Fill each muffin cup half full with batter. Sprinkle prunes evenly over batter; spoon remaining batter over prunes. Bake for 20 minutes or until muffins spring back when lightly touched with your fingertip.
Makes 12 muffins.
Tip: Look for canned pure 100 per cent pumpkin, not pumpkin pie filling. Freeze leftover canned pumpkin for making soup or more muffins.
- Serving(s)
- 12 muffins
| Per Muffin: about | |
|---|---|
| Calories | 259 |
| Protein | 4 g |
| Fat (total) | 10 g |
| Carbohydrate | 40 g |
| Fibre | 3 g |
| Sodium | 325 mg |
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