| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Muffins |
12 |
Servings |
INGREDIENTS
| 1 |
|
Egg |
| 1/2 |
c |
1% low-fat milk |
| 1/2 |
c |
Pumpkin puree |
| 1/2 |
c |
Sugar |
| 1/4 |
c |
Canola oil |
| 1 |
tb |
Grated orange rind |
| 1 1/2 |
c |
Flour |
| 2 |
ts |
Baking powder |
| 1/2 |
ts |
Baking soda |
| 1/2 |
|
Te salt |
| 1/2 |
ts |
Cinnamon |
| 1/2 |
ts |
Nutmeg |
| 1/2 |
c |
Chopped dates; finely chopped |
|
|
Sugar for topping |
INSTRUCTIONS
In a small bowl, beat eag. Stir in milk, pumpkin puree, sugar, oil and
orange rind; blend throughly. In a large bowl, sift together flour, baking
powder, baking soda, salt, cinnamon and nutmeg. Add dates and stir to coat
with flour. Add pumkin mixture; and mix just until dry ingredients are
moistened. Spoon into greased or paper lined muffin tins, filling 2/3 full.
Sprinkle top of each with about 1/4 teaspoon of sugar. Bake at 400 degrees
for 20-25 mins or until lightly browned and tester comes out clean.
Source Homemakers Magazine Formatted for Mastercook by Carol
Floyd--c.floyd@arnprior.com
Recipe by: Homemakers Magazine
Posted to MC-Recipe Digest V1 #870 by Carol & Bob Floyd
<c.floyd@arnprior.com> on Oct 27, 1997
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