| 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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