Pumpkin Muffins (libby) Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
2 cup: Complete baking mix, (I use
Arrowhead mills multigrain,
Which,
Is lacto but not ovo and is,
Lf),
1 cup: Pumpkin, 1/2 can
1/4 cup: Molasses,
1/2 cup: Water,
1/4 tsp: Each, (or to taste) ground
Allspice, nutmeg, cloves,
And,
Cinnamon,
1/2 cup: Raisins,
Directions:
stir all ingredients except raisins together until just mixed. fold in
raisins. spoon into nonstick muffin tin (or use cupcake papers).
bake at 400 f 25 minutes for regular muffin tins, 35 minutes for
large muffin tins.
canned pumpkin seems to work about as well as applesauce for a baking
substitute for oil. these muffins are quite chewy, but they are very
moist and tasty. I enhanced the pumpkin flavor with traditional
pumpkin pie spices, but the flavor could be downplayed for other
kinds of cakes or muffins, and would blend well with flavors like
banana or orange, and would be overshadowed by cocoa, for example.
Posted by Libby to the Fatfree Dig.
Vol.12 Iss. 6, Nov. 7, 1994. FATFREE Recipe collections copyrighted
by Michelle Dick 1994. Used with permission. Formatted by Sue Smith,
S.Smith34, TXFT40A@Prodigy.com using MMCONV.
Source from luhu.jp
raisins. spoon into nonstick muffin tin (or use cupcake papers).
bake at 400 f 25 minutes for regular muffin tins, 35 minutes for
large muffin tins.
canned pumpkin seems to work about as well as applesauce for a baking
substitute for oil. these muffins are quite chewy, but they are very
moist and tasty. I enhanced the pumpkin flavor with traditional
pumpkin pie spices, but the flavor could be downplayed for other
kinds of cakes or muffins, and would blend well with flavors like
banana or orange, and would be overshadowed by cocoa, for example.
Posted by Libby
Vol.12 Iss. 6, Nov. 7, 1994. FATFREE Recipe collections copyrighted
by Michelle Dick 1994. Used with permission. Formatted by Sue Smith,
S.Smith34, TXFT40A@Prodigy.com using MMCONV.
Source from luhu.jp
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