Pumpkin-Carrot Muffins
Makes 1 dozen
1 large egg
2 tablespoons canola oil
1/2 cup mashed pumpkin
1 cup finely grated carrot (1 large carrot)
1 cup milk
1 teaspoon vanilla extract
2 cups whole wheat pastry flour or unbleached all-purpose flour
2/3 cup sugar
1/2 teaspoon salt
1 tablespoon baking powder
1 teaspoon cinnamon
1/4 cupy raisins
1/3 cup chopped walnuts
Vegetable cooking spray
Preheat oven to 375.
Spray muffin tins with cooking spray. In a medium bowl, beat the egg. Add the oil, pumpkin, carrots, vanilla and soymilk. Stir well to combine. In a large bowl, thoroughly combine the whole wheat pastry flour, salt, baking powder and cinnamon. Stir in currants and walnuts. Fold the wet ingredients into the dry ingredients until just combined. Spoon the batter into the muffin tins until 2/3 full. Bake for 20 to 25 minutes until a tester comes out clean. Remove from the oven. Let cool in the tin for 5 minutes, then remove to rack to cool.