| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | Bread | 12 | Servings | |
INGREDIENTS
| 1/3 | c | Vegetable oil -or- |
| 5 | tb | Butter) |
| 1 | Egg; beaten | |
| 1/4 | c | Milk |
| 2/3 | c | Pureed cooked pumpkin (canned or fresh) |
| 1 | c | Sugar |
| 1 | c | All-purpose flour |
| 3/4 | ts | Baking soda |
| 1/2 | ts | Salt |
| 1/4 | ts | Cinnamon |
| 1/4 | ts | Nutmeg |
| 1/4 | ts | Ginger |
INSTRUCTIONS
From: Amy Smalley <as5x@galen.med.virginia.edu> Date: 4 Nov 1995 05:17:32 -0700 Preheat oven to 350. In a bowl, combine butter, beaten egg, milk, and pumpkin. Beat well. Stir together all of the remaining dry ingredients and stir into liquid mixture until incorporated. DO NOT BEAT!! Fill greased muffinpans 2/3 - 3/4 full and bake 25-30 minutes for regular muffins (or 15-20 for mini-muffins) until lightly browned. Remove frompan and serve warm. REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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