Yield: 12 Servings
|½ cup||1% low-fat milk|
|½ cup||Pumpkin puree|
|¼ cup||Canola oil|
|1 tablespoon||Grated orange rind|
|2 teaspoons||Baking powder|
|½ teaspoon||Baking soda|
|½ cup||Chopped dates; finely chopped|
|Sugar for topping|
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