| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
|
Breads |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Unbleached Flour, Sifted |
| 2 |
ts |
Baking Powder |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Ground Cinnamon |
| 1/4 |
c |
Vegetable Shortening |
| 2/3 |
c |
Sugar |
| 1 |
|
Large Egg |
| 1/2 |
c |
Canned, Mashed Pumpkin |
| 2 |
tb |
Milk |
INSTRUCTIONS
Sift together flour, baking powder, salt and cinnamon; set aside. Cream
together shortening and sugar in mixing bowl until light and fluffy, using
electric mixer at medium speed. Beat in egg. Combine pumpkin and milk in
small bowl. Add dry ingredients alternately with pumpkin mixture to
creamed mixture, stirring well after each addition. Spoon batter into
paper-lined 2 1/2-inch muffin-pan cups, filling 2/3rds full. Bake in 350
degree F. oven 20 minutes or until golden brown. Serve hot with butter and
homemade jam.
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