| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Brunch, Entreé | 12 | Servings | |
INGREDIENTS
| 2 | Eggs | |
| 3/4 | c | Sugar |
| 1/4 | c | Oil |
| 1 1/2 | c | Apple juice, or |
| Apple cider | ||
| 1 | c | Canned pumpkin |
| Grated rind of | ||
| 1 | Orange | |
| 2 | c | All-purpose flour |
| 1 | T | Baking powder |
| 1/2 | t | Baking soda |
| 1/2 | t | Salt |
| 1/4 | t | Ground cinnamon |
| 1/4 | t | Mace |
| 1/8 | t | Ground cloves |
| 1/2 | c | Chopped walnuts, or |
| Pecans | ||
| 12 | Walnuts, halved | |
| 1985 | printing in 1995: ISBN 0-8120-2910-1, Not available in |
INSTRUCTIONS
Preheat oven to 400F (200C) and and prepare muffin tin. Gently fold the dry ingredients into the wet (larger bowl) until just mixed. Spoon into prepared pan and decorate top of each muffin with a walnut or pecan half. Bake for 20 to 25 minutes. Remove from pan and cool on rack. From Angela Clubb's, Wild About Muffins, A Barrons (series) copyright Canada) A "FAVE" Relayed by PATh c/o McRecipe List, nov 1996. NOTE - Sprinkle sugar on hot muffins. Recipe By : Angela Clubb (1982; 1985) Posted to MC-Recipe Digest V1 #291 Date: Sun, 10 Nov 1996 10:16:45 -0800 From: PATh <phannema@wizard.ucr.edu>
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Nutrition (calculated from recipe ingredients)
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Calories: 238
Calories From Fat: 77
Total Fat: 8.8g
Cholesterol: 31mg
Sodium: 333.4mg
Potassium: 150.8mg
Carbohydrates: 36.8g
Fiber: 1.8g
Sugar: 18.5g
Protein: 4.4g