| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Breads, Muffins, Low fat |
20 |
Servings |
INGREDIENTS
| 2 1/4 |
c |
All-purpose flour |
| 2 |
ts |
Baking powder |
| 1/2 |
ts |
Baking soda |
| 1 |
ts |
Ground cinnamon |
| 1/4 |
ts |
Ground nutmeg |
| 1/4 |
ts |
Salt |
| 1/2 |
c |
Butter, softened |
| 1/2 |
c |
Packed light brown sugar |
| 1/2 |
c |
Granulated sugar |
| 3 |
|
Eggs |
| 1 3/4 |
c |
Canned pumpkin, (16 ounce can) |
| 1/4 |
c |
Milk |
| 2 |
ts |
Orange zest |
| 1 |
c |
Raisins, or dried apricots |
| 1 |
c |
Sifted powdered sugar |
| 2 |
tb |
Milk, or fresh lemon juice |
INSTRUCTIONS
QUICK DRIZZLE FROSTING
In medium bowl, combine flour, baking powder, baking soda, cinnamon,
nutmeg, and salt; set aside. In large mixer bowl, cream butter and sugars.
Add eggs; beat until light and fluffy. Blend in pumpkin, milk, and orange
zest. Add dry ingredients; mix well. Stir in chopped fruits. Spoon mixture
into greased 2 1/2-inch muffin cups, filling 3/4 full. Bake in preheated
350F oven for 25 to 30 minutes, or until toothpick inserted in center comes
out clean. Immediately remove from pans; cool on wire racks. Drizzle
frosting. Makes 20 small cakes.
Posted to Digest eat-lf.v096.n238
From: <ebburtis@ix.netcom.com>
Date: Thu, 5 Dec 96 08:45:01 -0500
A Message from our Provider:
“God will let you get away with it until suddenly . . .”