|EVERY FEW MINUTES|
|FRESH PUMPKIN MUFFINS|
2 c. sifted all purpose flour
1/2 c. sugar
3 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon or pumpkin pie spice
1/2 c. milk
1 c. mashed fresh pumpkin, drained
1/4 c. vegetable oil
Preheat oven to 425°F.
Sift flour, sugar, baking powder, salt and cinnamon or spices into a bowl. Beat egg; mix in milk, pumpkin and salad oil. Make a well in center of flour mixture; pour in pumpkin mixture all at once. Sir quickly until flour is just moistened. Fill greased muffin cups 2/3 full.
Bake at 425°F for 25 minutes, or until done. Run spatula around each muffin to loosen; serve immediately.
Makes about 15 (2 1/2 inch) muffins.
Note: For a less sweet, lower calorie version, the sugar may be reduced by up to 1/4 cup.
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