Pumpkin date muffins
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Egg | |
| ½ | cup | 1% low-fat milk |
| ½ | cup | Pumpkin puree |
| ½ | cup | Sugar |
| ¼ | cup | Canola oil |
| 1 | tablespoon | Grated orange rind |
| 1½ | cup | Flour |
| 2 | teaspoons | Baking powder |
| ½ | teaspoon | Baking soda |
| ½ | Te salt | |
| ½ | teaspoon | Cinnamon |
| ½ | teaspoon | Nutmeg |
| ½ | cup | Chopped dates; finely chopped |
| Sugar for topping | ||
Directions
In a small bowl, beat eag. Stir in milk, pumpkin puree, sugar, oil and orange rind; blend throughly. In a large bowl, sift together flour, baking powder, baking soda, salt, cinnamon and nutmeg. Add dates and stir to coat with flour. Add pumkin mixture; and mix just until dry ingredients are moistened. Spoon into greased or paper lined muffin tins, filling ⅔ full.
Sprinkle top of each with about ¼ teaspoon of sugar. Bake at 400 degrees for 20-25 mins or until lightly browned and tester comes out clean.
Source Homemakers Magazine Formatted for Mastercook by Carol Floyd--c.floyd@...
Recipe by: Homemakers Magazine
Posted to MC-Recipe Digest V1 #870 by Carol & Bob Floyd <c.floyd@...> on Oct 27, 1997