CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs, Dairy, Vegetables |
|
Muffins |
12 |
Servings |
INGREDIENTS
2 |
|
Eggs, slightly beaten |
1/2 |
c |
Canned pumpkin |
1/2 |
c |
Milk |
1/4 |
c |
Vegetable oil |
1 1/2 |
c |
All-purpose flour |
1/3 |
c |
Sugar |
3 |
ts |
Baking powder |
1 1/4 |
ts |
Ground cinnamon |
1/2 |
ts |
Salt |
1/4 |
ts |
Ground nutmeg |
3 |
oz |
Cream cheese, softened |
1 |
tb |
Sugar |
1 |
tb |
Milk |
INSTRUCTIONS
CREAM CHEESE FILLING
Heat oven to 400 degrees. Grease bottoms only of 12 medium muffin cups, 2
1/2x 1 1/4 inches, or line with paper baking cups. Prepare Cream Cheese
Filling; reserve. ( mix cream cheese, sugar and milk until smooth.) Mix
eggs,pumpkin, milk and oil. Stir in remaining ingredients just until flour
is moistened. Fill muffin cups 2/3 full. Divide Cream Cheese Filling among
muffins, placing about 1 teaspoon on top of each; swirl with knife. Bake 20
to 22 minutes or until golden brown. Immediately remove from pan.
Posted to MC-Recipe Digest V1 #560 by DR0983@aol.com on Apr 10, 1997
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