Pumpkin-Raisin-Red Chile Corn Muffins

• 1 14 cups whole wheat pastry flour or 1 14 cups white whole wheat flour
• 1 cup unbleached all-purpose flour
• 34 cup cornmeal
• 13 cup light brown sugar
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 12 teaspoon salt
• 1 tablespoon ground red chili pepper (we used Chimayo, for some heat, use one that suits your taste)
• 1 teaspoon cinnamon
• 1 12 cups buttermilk or 1 cup yogurt thinned with 1/2 cup milk
• 13 cup corn oil or 13 cup canola oil
• 1 cup pumpkin puree (half a 15 ounce can)
• 3 large eggs
• 34 cup raisins, plumped (in water, apple juice, rum, tequila or aquavit)

1. Preheat the oven to 375 degrees.
2. Spray the cups of 2 or 3 standard muffin tins, or eight to ten popover cups or one-cup ramekins.
3. In a medium bowl, combine the whole wheat and all-purpose flours and the other dry ingredients (up to and including the cinnamon).
4. In another bowl, combine the wet ingredients (up to and including the eggs) with a whisk.
5. Add the wet ingredients to the dry ingredients, stirring just until moistened; the batter will be lumpy.
6. Do not over-mix.
7. Drain the raisins and gently fold them into the mixture with a large spatula to distribute evenly.
8. Spoon the batter into the baking cups, filling them level with the top.
9. Bake for 25 to 30 minutes, or until golden and the tops are dry and springy to the touch.
10. A cake tester inserted into the center will come out clean.
11. Cool in the baking pan/cups for five minutes before removing to cool on a rack.
12. Serve warm.

whole wheat pastry flour, flour, cornmeal, light brown sugar, baking powder, baking soda, salt, ground red chili pepper, cinnamon, buttermilk, corn oil, pumpkin puree, eggs, raisins

Taken from www.food.com/recipe/pumpkin-raisin-red-chile-corn-muffins-491128 (may not work)