Yield: 12 servings
|½ cup||Pumpkin; canned|
|¼ cup||Shortening; melted|
|1½ cup||Flour, self-rising; sifted|
|½ teaspoon||Cinnamon, ground|
|½ teaspoon||Nutmeg, ground|
|½ cup||Raisins, seedless|
Beat egg slightly with a fork. Stir in milk, pumpkin, and shortening.
Sift dry ingredients together and stir into pumpkin mixture just until flour is moistened. Batter should be lumpy. Fold in raisins. Fill greased muffin cups ⅔ full. Sprinkle ¼ teaspoon sugar over each muffin. Bake at 400 degrees for 18 to 20 minutes. Serve hot.
SOURCE: Southern Living Magazine, November 1972.
Typos by Nancy Coleman.