Holiday Pumpkin Muffins Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
2 cup: All-purpose flour,
1/2 cup: Firmly backed lt-brown sugar,
1/4 cup: Granulated sugar,
2 tsp: Backing soda,
1 tsp: Pumpkin pie spice,
1: Egg,
3/4 cup: Canned solid-pack pumpkin,
1/2 cup: 75% vegetable oil spread,
Melted,
1/2 cup: Buttermilk,
Confectioners sugar glaze,
1 cup: Confectioners sugar,
1 1/2 tbsp: To 2 T milk,
Directions:
Preheat oven to 400 degrees. Grease 12 2 1/2-inch muffin pan cups.
In large bowl, combine dry ingredients. In medium sized bowl, blend
remainder of muffin ingredients until well mixed; stir into dry
ingredients just until well blended. Fill prepared muffin pan cups
with batter. Bake muffins 15 to 18 minutes or until wooden toothpick
inserted in center comes out clean. Cool in pan on wire rack. Serve
warm or cool completely and drizzle with glaze. Store in tightly
covered container at room temperature up to 3 days or in freezer in
container up to 2 weeks.
Confectioners Sugar Glaze.
Mix sugar and milk until blended.
SOURCE: Womens Day - Best Ideas or Christmas - vol III, no. 8 Typos:
Kathryn Cone
Source from luhu.jp
In large bowl, combine dry ingredients. In medium sized bowl, blend
remainder of muffin ingredients until well mixed; stir into dry
ingredients just until well blended. Fill prepared muffin pan cups
with batter. Bake muffins 15 to 18 minutes or until wooden toothpick
inserted in center comes out clean. Cool in pan on wire rack. Serve
warm or cool completely and drizzle with glaze. Store in tightly
covered container at room temperature up to 3 days or in freezer in
container up to 2 weeks.
Confectioners Sugar Glaze.
Mix sugar and milk until blended.
SOURCE: Womens Day - Best Ideas or Christmas - vol III, no. 8 Typos:
Kathryn Cone
Source from luhu.jp