Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Cooked; mashed pumpkin |
| ½ cup | Milk |
| 4½ ounce | Butter |
| ¾ cup | Raw sugar |
| 1 \N | Egg |
| ⅓ cup | Poppy seeds |
| 2 cups | Self-raising flour |
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.
REC.FOOD.RECIPES
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