| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
|
Bread |
12 |
Servings |
INGREDIENTS
| 1/3 |
c |
Vegetable oil -or- |
| 5 |
tb |
Butter) |
| 1 |
|
Egg; beaten |
| 1/4 |
c |
Milk |
| 2/3 |
c |
Pureed cooked pumpkin (canned or fresh) |
| 1 |
c |
Sugar |
| 1 |
c |
All-purpose flour |
| 3/4 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Cinnamon |
| 1/4 |
ts |
Nutmeg |
| 1/4 |
ts |
Ginger |
INSTRUCTIONS
From: Amy Smalley <as5x@galen.med.virginia.edu>
Date: 4 Nov 1995 05:17:32 -0700
Preheat oven to 350. In a bowl, combine butter, beaten egg, milk, and
pumpkin. Beat well. Stir together all of the remaining dry ingredients
and stir into liquid mixture until incorporated. DO NOT BEAT!! Fill greased
muffinpans 2/3 - 3/4 full and bake 25-30 minutes for regular muffins (or
15-20 for mini-muffins) until lightly browned. Remove frompan and serve
warm.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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