Pumpkin and poppyseed muffins
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Cooked; mashed pumpkin |
| ½ | cup | Milk |
| 4½ | ounce | Butter |
| ¾ | cup | Raw sugar |
| 1 | Egg | |
| ⅓ | cup | Poppy seeds |
| 2 | cups | Self-raising flour |
Directions
WET MIX
DRY MIX
Reheat oven to 375øF, prepare pans. Cream butter & ½ cup sugar, add egg & beat until light & creamy. Add milk then fold in pumpkin, p/seeds then flour. Spoon into pans & sprinkle each muffin with the remaining sugar.
Bake for 25 mins. Makes 12.
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