Pumpkin and honey muffins
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Margarine |
| ½ | cup | Sugar |
| ¼ | cup | Honey |
| 2 | Eggs | |
| ½ | cup | Yoghurt |
| 1½ | cup | Pumpkin puree (see note) |
| 1 | teaspoon | Lemon rind |
| 2½ | cup | Self-raising flour (or add 2-1/2 tsp baking powder to plain flour) |
| ½ | cup | Chopped pecans |
| 1 | teaspoon | Mixed spice |
| 1 | tablespoon | Margarine |
| 2 | tablespoons | Sugar |
Directions
WET MIX
DRY MIX
TOPPING
Preheat oven to 350øF, prepare pans. Blend the margarine, sugar & honey.
Beat in the eggs, yoghurt, pumpkin & rind. Fold in the flour until just combined. Spoon into pans & place a little of the topping on each muffin, press down very slightly. Bake for 20-25 mins taking care not to scorch the topping. Makes 12. This recipe is suitable for cholesterol free cooking - omit egg yolks, use fat-free yoghurt, use vegetable oil in place of margarine.
NOTE: To make 1-½ cups puree, cook a little less than a pound of pumpkin in ⅓ cup of water, either mash, sieve or put in a blender to puree.
Variations: Pumpkin, Honey & Rosemary: Add 2-3 Tbsp of chopped fresh rosemary to the wet mix. Do not use the topping.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .