Yield: 16 Servings
|2 cups||Dough from "Bran Muffins the Frugal Way" recipe|
|½ cup||Pureed pumpkin|
|Cinnamon & nutmeg to taste|
Using my recipe for Bran Muffins the Frugal Way (see recipe), prepare pumpkin and bran muffins by simply adding a bit of canned pumpkin to the dough. Two cups of freshly mixed dough will call for about ½ cup of pured pumpkin. Add some cinnamon and nutmeg if you like. Let the batter sit in the refrigerator until the next day. The muffins will take a bit longer to cook and they will be a bit heavier due to the pumpkin. Heavy or not, the flavor of the muffins is very comforting.
From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, .