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Pumpkin Raisin Muffins

Makes about 15 muffins

TThese muffins are made with a flaxseed purée instead of eggs. Flaxseeds can be purchased in most natural food stores.

3 cups whole-wheat pastry flour
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
¹/₂ teaspoon grated nutmeg
1 cup raw sugar or other sweetener
4 tablespoons flaxseeds
1 ¹/₂ cups water, divided
2 ¹/₂ cups solid-pack canned pumpkin or cooked pumpkin
1 cup raisins
1 vegetable oil spray

Preheat oven to 350°F.

Mix flour, baking powder, salt, baking soda, cinnamon, nutmeg, and sugar or other sweetener and set aside. Blend flaxseeds and 1 cup water in a blender for 1 to 2 minutes, until mixture is thick and has the consistency of beaten egg white. Add to dry ingredients along with pumpkin, remaining 1/2 cup water, and raisins. Stir until just mixed.

Spoon the batter into lightly vegetable oil sprayed or non-stick muffin tins. Bake 25 to 30 minutes or until tops of muffins bounce back when pressed lightly. Remove from oven and let stand 1 to 2 minutes; this facilitates removal of muffins from the pan. Remove muffins and place on a rack to cool. Store in an airtight container.

Per muffin

Calories: 188
Fat: 1.5 g
Saturated Fat: 0.3 g
Calories from Fat: 7.3%
Cholesterol: 0 mg
Protein: 4.6 g
Carbohydrates: 42.4 g
Sugar: 19.8 g
Fiber: 5.2 g
Sodium: 382 mg
Calcium: 114 mg
Iron: 2.3 mg
Vitamin C: 2.1 mg
Beta Carotene: 2835 mcg
Vitamin E: 0.7 mg

Source: Food for Life by Neal Barnard, M.D.; recipe by Jennifer Raymond, M.S., R.D.