|Cakes and Muffins (Food in Focus)|
|by Hazel King|
Examines cakes and muffins as food around the world, discussing how they are made and mass produced, their history, ingredients, and health aspects.
101 - 110 of 495 for pumpkin muffins
Combine all dry ... vanilla, then add pumpkin, raisins and ... well. Spray 12 muffin tins with non-stick ... Bake at 350°F for 15 minutes. Serves 4.
Grease bottom of 12 muffin cups. Beat pumpkin, sugar and ... moistened. Batter should be lumpy. Fill muffin cups 2/3 full. Bake at 400 degrees for 20 minutes.
Preheat oven to ... and spices. Blend pumpkin, egg whites, ... moist. "Grease" 12 muffin tins with vegetable ... to 25 minutes, or until lightly browned.
Combine first 6 ... eggs and add pumpkin and vanilla. Fold ... Equal in it and spread of the muffins and tastes like carrot cake with cream cheese icing.
May substitute 1 teaspoon pumpkin pie spice. Thoroughly ... recipe makes 18 muffins. (I use ... are very moist and the aluminum cups seem to work best.)
In a large bowl combine flour, sugar, pumpkin spice, baking soda ... batter into greased muffin cups, filling 3/4 ... 12 minutes for mini-muffins. Streusel Topping: ... until mix is crumbly.
Heat oven to ... grease 18 medium muffin cups or line ... dry ingredients, add pumpkin, brown sugar, ... Sprinkle evenly over muffins. Bake 15 ... 1 1/2 dozen muffins.
Heat oven to ... cool quickly. Grease muffin cups, or use ... another bowl. Add pumpkin and butter and ... touch in the center. Turn out onto a rack to cool.
Beat 4 eggs, ... sugar, 2 cups pumpkin, 2 teaspoons ... raisins. Mix well. Bake in muffin tins. Bake at 350 degrees for 25 minutes. Makes 2 dozen muffins.
Heat oven to ... of 12 medium muffin cups (2 1/2 ... baking cups. Blend pumpkin, milk and ... about 2/3 full. Bake 15 minutes or until brown. Yield: 1 dozen.
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