| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Grains | December 19 | 1 | servings | |
INGREDIENTS
| 1 1/2 | c | Whole wheat flour |
| 1 | c | All purpose flour |
| 1 | tb | Pumpkin pie spice |
| 1 1/4 | ts | Baking powder |
| 2 | c | Sugar |
| 1 | c | Canned solid pack pumpkin |
| 1/2 | c | Vegetable oil |
| 2 | Eggs | |
| 1 | c | Chopped peeled cored apples |
| 1 | c | Raisins |
| 1/2 | c | Chopped walnuts |
| 1/2 | c | Packed brown sugar |
| 2 | tb | All purpose flour |
| 1/2 | ts | Ground cumin |
| 1/4 | c | Chilled butter; (1/2 stick) |
INSTRUCTIONS
TOPPING Preheat oven to 350F. Grease eighteen 1/2-cup muffin cups or line with muffin papers. Sift first 4 ingredients into medium bowl. Stir sugar, pumpkin, oil and eggs in large bowl until well mixed. Mix in dry ingredients, apples, raisins and walnuts. Place equal amounts of batter into prepared cups. For Topping: Combine brown sugar, flour and cinnamon in small bowl. Cut in butter with fingers or pastry blender until mixture is crumbly. Sprinkle topping over muffins. Bake until muffins are golden brown and tester inserted into centers of muffins comes out clean, about 30 minutes. Cool. Serve muffins warm or at room temperature. Makes 18. Bon Appetit December 1991 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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