| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
|
Dinner, Breakfast, Breads, Brunch |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Unbleached Flour, Sifted |
| 1/4 |
ts |
Salt |
| 1/4 |
c |
Vegetable Shortening |
| 1 |
|
Large Egg |
| 2 |
tb |
Milk |
| 2 |
ts |
Baking Powder |
| 1/4 |
ts |
Ground Cinnamon |
| 2/3 |
c |
Sugar |
| 1/2 |
c |
Canned, Mashed Pumpkin |
INSTRUCTIONS
Sift together flour, baking powder, salt and cinnamon; set aside.
Cream together shortening and sugar in mixing bowl until ight and fluffy,
using electric mixer at medium speed. Beat in egg.
Combine pumpkin and milk in small bowl. Add dry ingredients alternately
with pumpkin mixture to creamed mixture, stirring well after each
addition. Spoon pagger into paper-lined 2 1/2-inch muffin-pan cups,
filling 2/3rds full.
Bake in 350 degree F. oven 20 minutes or until golden brown. Serve hot
with butter and homemade jam.
From The Redbook Bread Book and Farm Journal's Complete Home Baking Book.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/muffins.zip
A Message from our Provider:
“Pro-Choice: Everyone should choose Eternal Life!”