1. Heat oven to 375 degrees. Greas a muccin pan or use a non-stick pan. With an electric mixer or wooden spoon, vream the butter and sugar together until they turn smooth and fluffy. Add the pumpkin and mix until well blended, then add the eggs, 1 at a time, stirring until completelymixed after each addition.
2. Stif together the flour, baking powder, cinnamon, nutmeg, and salt. Stir into the pumpkin mixture, alternating with the milk. Stir just enough to combine the ingredients: DO NOT OVERMIX. Fold in the nutts and raisins.
3. Pour the batter into the prepared muffin pan, fillin the cups 2/3 full. Sprinkle on a little cinnamon sugar. Bake in the oven until a skewer inserted into the center comes out clean (about 25 min.) Remoe form the pan and cool on a rack. Serve for breakfast or tea (The muffins may be stored up to 2 days in an airtight container or frozen up to 1 month.)
from "The Greenbiar Cookbook" -- the Greenbriar, White SulphUr Springs, WV as published in the Chicago Tibune Magazine, 5/16/93
Your Pumpkin Muffins is ready. Good luck!
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