| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
American |
Bread |
30 |
Servings |
INGREDIENTS
| 2 |
c |
Flour |
| 2 |
c |
Yellow corn meal |
| 2 |
tb |
Baking powder |
| 1 |
ts |
Baking soda |
| 2 |
ts |
Salt |
| 3 |
|
Eggs |
| 1 |
c |
Pumpkin puree |
| 1/2 |
c |
Honey |
| 1/2 |
c |
Light molasses |
| 2 |
c |
Buttermilk |
| 1 |
|
Stick butter; melted |
INSTRUCTIONS
From: hammond@odin.scd.ucar.edu (Steve Hammond)
Date: Thu, 14 Oct 1993 19:42:01 GMT
This recipe is from E. Jones, "American Food", 2nd ed. Vintage Books, 1981
Preheat oven to 425 F. Sift dry ingredients together. Beat eggs
thoroughly, then add pumpkin, honey, molasses, and buttermilk. Combine
with dry ingredients and mix well. Stir in butter. Grease muffin tins and
fill 2/3 full with batter. Bake for 20 min., or until golden brown. Cool on
wire rack. Makes 2.5 dozen, send some to Steve
:-)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“Turn the despair of being alone into the wonder of being alone with God”