| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Bread | 12 | Servings | |
INGREDIENTS
| 1/2 | c | Margarine |
| 1/2 | c | Sugar |
| 1/4 | c | Honey |
| 2 | Eggs | |
| 1/2 | c | Yoghurt |
| 1 1/2 | c | Pumpkin puree (see note) |
| 1 | ts | Lemon rind |
| 2 1/2 | c | Self-raising flour (or add 2-1/2 tsp baking powder to plain flour) |
| 1/2 | c | Chopped pecans |
| 1 | ts | Mixed spice |
| 1 | tb | Margarine |
| 2 | tb | Sugar |
INSTRUCTIONS
WET MIX DRY MIX TOPPING Preheat oven to 350°F, prepare pans. Blend the margarine, sugar & honey. Beat in the eggs, yoghurt, pumpkin & rind. Fold in the flour until just combined. Spoon into pans & place a little of the topping on each muffin, press down very slightly. Bake for 20-25 mins taking care not to scorch the topping. Makes 12. This recipe is suitable for cholesterol free cooking - omit egg yolks, use fat-free yoghurt, use vegetable oil in place of margarine. NOTE: To make 1-1/2 cups puree, cook a little less than a pound of pumpkin in 1/3 cup of water, either mash, sieve or put in a blender to puree. Variations: Pumpkin, Honey & Rosemary: Add 2-3 Tbsp of chopped fresh rosemary to the wet mix. Do not use the topping. REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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