| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Jewish |
|
12 |
servings |
INGREDIENTS
| 1 |
cn |
Pumpkin |
| 2 |
|
Eggs beaten; (can use egg beaters) |
| 2/3 |
c |
Non-fat dry milk |
| 2 |
ts |
Pumpkin pie spice |
| 5 |
pk |
Sweet & Low; (or equivalent) (up to 6) |
| 1/2 |
c |
Grated carrots; (I use a little more) |
| 6 |
tb |
Flour |
| 4 |
tb |
Raisins |
| 1 |
ts |
Baking soda |
| 1 |
ts |
Vanilla |
| 1/4 |
c |
Crushed pineapple in own juice drained; (optional but makes a moister muffin) |
INSTRUCTIONS
Yield approx. 12
Bake @ 350
Combine dry ingredients. In a separate bowl combine beaten eggs and
vanilla. Add pumpkin and pineapple and mix well. Add dry ingredients to
pumpkin mixture and after mixing again add carrots and raisins. Mix all
ingredients together very well. Spray a muffin pan with cooking spray and
divide the mixture evenly to make 12 muffins. Bake at 350 for approximately
15 minutes or until a toothpick inserted into the center of a muffin comes
out dry.
Posted to JEWISH-FOOD digest by "Bloomenstein, Barbara"
<bbloomenstein@Exchange.FULLERTON.EDU> on Oct 26, 1998, converted by
MM_Buster v2.0l.
A Message from our Provider:
“Jesus, what happened to your hands?#Little girl”