Empty Shelf Muffins
Yield 12 muffins
2 cups flour
¾ cup sugar
2 teaspoon baking powder
1 teaspoon baking soda
¾ teaspoon salt
½ teaspoon cinnamon
½ teaspoon nutmeg
1/3 cup vegetable oil
1 cup apple sauce
4 cups pureed pumpkin
1 teaspoon vanilla extract
1 cup raisins, golden, dark or cranberries
¼ cup brown sugar
Preheat oven to 350 F.
In a large mixing bowl, mix together flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg.
Add vegetable oil, apple sauce, pureed pumpkin and vanilla extract. Mix well. Add raisins.
Place muffin papers in muffin tins. Spoon about 1 ½ tablespoons batter into each tin, to ¾ full. Sprinkle a bit of brown sugar on top.
Bake for 15 minutes or until a toothpick comes out clean and the muffins are browned on top.
Diabetic muffins: Use 1/3 cup plus 1 tablespoon Stevia in place of sugar in recipe. Use ¼ cup Brown Sugar Stevia for topping.
Add more fiber: Use 1 cup all purpose flour and 1 cup white whole wheat or whole wheat flour.
Nutty add in: Add ½ cup chopped pecans or walnuts to batter.
Toppings: Add mixed seeds of choice
Acorn or butternut squash: Use equal amounts in place of pumpkin.
Dried Fruit: Use other dried fruit, such as cranberries, dates or figs