Post by wilderness on Sept 27, 2018 6:46:16 GMT -5
Pumpkin Muffins-Tasty
(I omitted nuts and doubled raisins)
¾ c corn oil1 tsp baking soda
1 c brown sugar
½ tsp salt
2 eggs
1 tsp cinnamon
1 c canned pumpkin
¼ tsp gr cloves
½ c raisins
¼ tsp ginger
½ c chopped nuts
¼ tsp nutmeg
1 ½ c A P flour
1/3 c milk
1 ½ tsp baking powder
In a large bowl, blend oil, brown sugar, eggs, pumpkin, raisins and nuts. In a separate bowl, sift together remaining dry ingredients and add to pumpkin mixture without too much stirring. Add 1/3 cup of milk and blend gently. Fill muffins cups ¾ full and bake @350 for 20 - 25 minutes. Check at 20 minutes and remove as soon as muffin does not dent when touched. These muffins will be even moister the second day. Freeze well.. 16 average size muffins.
