| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables |
Canadian |
Muffins, Breads |
12 |
Servings |
INGREDIENTS
| 2 |
c |
All-purpose flour |
| 1/3 |
c |
Packed brown |
|
|
Sugar |
| 1 1/2 |
ts |
Baking powder |
| 1 |
ts |
Baking soda |
| 1/2 |
ts |
Each salt, cinnamon, |
|
|
Ginger and nutmeg |
| 1 |
c |
Raisins |
| 1 |
|
Egg |
| 1 3/4 |
c |
Pumpkin puree |
| 1/3 |
c |
Vegetable oil |
| 2 |
tb |
Coarsely grated |
|
|
Orange rind |
| 1/2 |
c |
Orange juice |
INSTRUCTIONS
In large bowl, stir together flour, sugar, baking powder, baking soda,
salt, cinnamon, ginger and nutmeg; stir in raisins. In separate bowl, beat
egg; blend in pumpkin, oil, orange rind and juice. Pour all at once over
dry ingredients; stir just enough to blend. Spoon into large greased or
paper lined muffin cups, filling to tops. Bake in 375 degree F (190 degrees
C) oven for about 25 minutes or until golden and tops are firm to the
touch. Let stand for 5 minutes before removing from pans to cool on racks.
Makes 12 muffins.
From: Canadian Living Magazine September 1992
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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