| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables, Dairy |
|
Muffins, Breads |
12 |
Servings |
INGREDIENTS
| 2 |
c |
All-purpose flour |
| 1/2 |
c |
Firmly backed lt-brown sugar |
| 1/4 |
c |
Granulated sugar |
| 2 |
ts |
Backing soda |
| 1 |
ts |
Pumpkin pie spice |
| 1 |
|
Egg |
| 3/4 |
c |
Canned solid-pack pumpkin |
| 1/2 |
c |
75% vegetable oil spread, |
|
|
Melted |
| 1/2 |
c |
Buttermilk |
|
|
Confectioners' sugar glaze |
| 1 |
c |
Confectioner's sugar |
| 1 1/2 |
tb |
To 2 T milk |
INSTRUCTIONS
Preheat oven to 400 degrees. Grease 12 2 1/2-inch muffin pan cups.
In large bowl, combine dry ingredients. In medium sized bowl, blend
remainder of muffin ingredients until well mixed; stir into dry ingredients
just until well blended. Fill prepared muffin pan cups with batter. Bake
muffins 15 to 18 minutes or until wooden toothpick inserted in center comes
out clean. Cool in pan on wire rack. Serve warm or cool completely and
drizzle with glaze. Store in tightly covered container at room temperature
up to 3 days or in freezer in container up to 2 weeks.
Confectioners' Sugar Glaze.
Mix sugar and milk until blended.
SOURCE: Women's Day - Best Ideas or Christmas - vol III, no. 8 Typos:
Kathryn Cone
Posted to MM-Recipes Digest V3 #232
Date: Sun, 25 Aug 1996 12:50:07 -0400
From: "CIndy Rogers" <crogers@coastalnet.com>
A Message from our Provider:
“God doesn’t want us to just feel gratitude, but for us to show it by giving thanks to God with our lives. #R.C. Sproul”