14.
Carrot and Pumpkin Muffins
3/4 cup grated fresh pumpkin
1-1/4 cup grated carrots
2 cups self-rising flour
1 cup brown sugar
2 teaspoons cinnamon
2 teaspoons allspice
1/2 teaspoon baking soda
1/4 cup vegetable oil
1/2 cup natural yogurt
1/2 cup milk
2 large eggs
Combine grated pumpkin and grated carrots in a large bowl.
Add dry ingredients to stir and coat the pumpkin and carrot.
Place wet ingredients in a smaller bowl and whisk to combine.
Add wet ingredients to dry ingredients and gently fold together.
Spray muffin pans with non-stick spray. Place 1/4 cup batter
into each muffin. Bake in a preheated 350°F oven for 15
minutes, or until golden brown and cooked through.
Yield: 18 muffins
YM7.qxp 12/2/2005 3:06 PM Page 14
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