Pumpkin And Poppyseed Muffins
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | Bread | 12 | Servings | |
INGREDIENTS
| 1/2 | c | Cooked, mashed pumpkin |
| 1/2 | c | Milk |
| 4 1/2 | oz | Butter |
| 3/4 | c | Raw sugar |
| 1 | Egg | |
| 1/3 | c | Poppy seeds |
| 2 | c | Self-raising flour |
INSTRUCTIONS
Reheat oven to 375øF, prepare pans. Cream butter & 1/2 cup sugar, add egg & beat until light & creamy. Add milk then fold in pumpkin, p/seeds then flour. Spoon into pans & sprinkle each muffin with the remaining sugar. Bake for 25 mins. Makes 12. REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 98
Calories From Fat: 88
Total Fat: 10.1g
Cholesterol: 39.2mg
Sodium: 12.4mg
Potassium: 36.9mg
Carbohydrates: 1.1g
Fiber: <1g
Sugar: <1g
Protein: 1.3g