| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
Breads, Muffins |
24 |
Muffins |
INGREDIENTS
| 2 1/2 |
c |
All-purpose flour |
| 3/4 |
c |
Sugar |
| 2 |
tb |
Baking powder |
| 2 |
ts |
Ground cinnamon |
| 1/4 |
ts |
Salt |
| 2 |
|
Eggs, lightly beaten |
| 2 |
|
Egg whites, lightly beaten |
| 1 |
c |
Skim milk |
| 1/2 |
c |
Canola oil |
| 1 |
c |
Canned pumpkin |
| 1 |
tb |
Vanilla |
| 1 |
c |
Chopped golden raisins |
| 1/2 |
c |
Chopped walnuts |
INSTRUCTIONS
Preheat oven to 350'F. Place 24 paper baking cups in muffin tins. Mix
together flour, sugar, baking powder, cinnamon and salt.
In another bowl, mix eggs, skim milk, oil, pumpkin and vanilla; add to
bowl with dry ingredients. Stir until barely moistened. Fold in
raisins and walnuts and fill cup two-thirds full.
Bake 20 minutes, or until toothpick inserted in center comes out
clean. Remove from tins; cool on rack.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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