INGREDIENTS

INSTRUCTIONS

From: dlb@severn.wash.inmet.com (David Barton)
Date: 17 Sep 1995 15:56:28 -0500
This is a recipe that I have adapted from Graham Kerr.  It makes a
wonderful, low fat set of muffins.
The night before, set the pumpkin in a medium oven (about 350 degrees
Farenheit) on a cookie sheet or a cake pan for about an hour.  It should
colapse, brown, and leak some liquid (rims on the cookie sheet are
necessary). If you like, you can cut open the pumpkin and remove the seeds
and fiber beforehand; it really does not matter much. Remove, and let cool.
Peel the cooled pumpkin (waiting until after roasting makes the peeling
easier, as well as giving a great roasted flavor, over peeling and
boiling), and separate the seeds and fiber out. Mash the resulting pumpkin;
you will need 1 1/2 cups.
Pre-heat oven to 350 degrees Farenheit.  Mix the dry ingredients (the
flour, baking soda, baking powder,  and ginger).  Whisk them with a wire
wisk until thoroughly mixed; this eliminates the need for sifting. In a
separate bowl, combine the moist ingredients, mixing thoroughly (doing the
apple sauce and pumpking together, and whipping with a fork makes the
mashed pumpkin easier to mix). Add the wet ingredients to the dry ones,
folding gently (Kerr recommends a folding motion with one hand while
rotating the bowl with the other, and I have found it works well). Fold
until just combined; the less the better. Fill twelve muffin cups with the
batter until almost full (either spray with non-stick cooking spray or use
paper muffin cups; I have found the paper cups are hard to get off when
warm, which is when they are best). Bake for 25 minutes, or until they test
done with a cake tester or straw and are brown on top. Yield is 12 large
muffins.
REC.FOOD.RECIPES
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