Pumpkin and honey muffins

Yield: 12 Servings

Measure Ingredient
½ cup Margarine
½ cup Sugar
¼ cup Honey
2 \N 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




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.


From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .

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