| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Entree, Brunch |
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 |
tb |
Baking powder |
| 1/2 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Ground cinnamon |
| 1/4 |
ts |
Mace |
| 1/8 |
ts |
Ground cloves |
| 1/2 |
c |
Chopped walnuts; or |
|
|
Pecans |
| 12 |
|
Walnuts; halved |
INSTRUCTIONS
WET STUFF (BIG BOWL
DRY STUFF (SMALL BOWL
GARNISH
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 1985
(reprinting in 1995: ISBN 0-8120-2910-1 (Not available in 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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