Mama’s zesty pumpkin raisin muffins


Above: Zesty pumpkin raisin muffins, the perfect fall treat. Photo Courtesy:Kalleen Rose Ozanic

Kalleen Rose Ozanic, Editor-in-Chief

Dry Ingredients
2¼ cups of flour
1 cup of sugar
⅛ cup dark brown sugar
¾ tablespoon baking powder
⅛ tablespoon cinnamon
⅛ tablespoon salt

Wet Ingredients
1½ cups pure pumpkin (try Libby’s)
1 cup of raisins
½ cup of oil
¼ cup of softened butter
⅛ tablespoon vanilla extract
1 tablespoon orange zest (keep orange
peels in the freezer for easy zesting)
2 medium/large eggs

*you also need 12 baking cups

Preheat oven to 350 °F.
Place all wet ingredients in a large bowl and mix well and often.
Raisins will settle to the bottom and oil will separate if not frequently mixed.
Place all dry ingredients in large container with a lid; shake and toss well.
Fold wet mixture to dry ingredients. Do not whip the mixture; they will end up very dense.
Line your baking tin with baking cups.
Fill your baking cups with the batter; don’t be shy! A full baking cup ensures a pretty crown.
Put the baking tin into the oven and bake for 20-25 minutes. Check for doneness with a toothpick; if it comes out clean, you’re good.
It is a good idea to check at the fifteen and twenty minute marks.
When done baking, leave the muffins to cool 25 minutes.