| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Grains | 12 | servings | ||
INGREDIENTS
| 1 | c | Sugar |
| 1/4 | c | Light vegetable oil; *canola |
| 2 | Eggs | |
| 3/4 | c | Canned pumpkin |
| 1 1/2 | c | All-purpose flour |
| 1 | ts | Baking powder |
| 1/2 | ts | Baking soda |
| 1/4 | ts | Ground cloves |
| 1/4 | ts | Cinnamon |
| 1/4 | ts | Nutmeg |
| 1/2 | ts | Salt |
| 3/4 | c | Raisins |
| 1/2 | c | Chopped walnuts; *opt'l |
INSTRUCTIONS
Preheat oven to 400º F. Generously grease a 12-cup muffin tin (even non-stick tins-- including the flat spaces between the muffins). Mix sugar, oil, eggs and pumpkin. Sift together flour, baking powder, baking soda and spices. Quickly stir together both mixtures. (Don't overmix.) Fold in raisins and walnuts. Fill prepared muffin cups two-thirds full and bake 18 to 20 minutes, until golden brown. If you prefer large, crusty muffin tops, fill the cups to the top. As they bake, the tops will run together. To test for doneness, use a sharp knife or broom straw. When the knife or straw comes out clean, muffins are done. Remove from oven and let them cool a few moments in the pan before removing. Serve warm with butter or honey butter. Per MasterCook w/o nuts: 207.1 cals, 5.6g fat (23.9%CFF), 1.3g fiber =4 WW Points With nuts: 238.9 cals, 8.6g fat(31.4%CFF), 1.5g fiber= 5 WW Points Posted to elf 5/14/99 by JaneStarr@home.com in CT Recipe by: Publick House, Rte 131, Sturbridge, Mass. Posted to EAT-LF Digest by "Jane" <janestarr@home.com> on May 14, 1999, converted by MM_Buster v2.0l.
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