Pumpkin muffins #4
30 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Flour |
| 2 | cups | Yellow corn meal |
| 2 | tablespoons | Baking powder |
| 1 | teaspoon | Baking soda |
| 2 | teaspoons | Salt |
| 3 | Eggs | |
| 1 | cup | Pumpkin puree |
| ½ | cup | Honey |
| ½ | cup | Light molasses |
| 2 | cups | Buttermilk |
| 1 | Stick butter; melted | |
Directions
From: hammond@... (Steve Hammond) Date: Thu, 14 Oct 1993 19:42:01 GMT This recipe is from E. Jones, "American Food", 2nd ed. Vintage Books, 1981 Preheat oven to 425 F. Sift dry ingredients together. Beat eggs thoroughly, then add pumpkin, honey, molasses, and buttermilk. Combine with dry ingredients and mix well. Stir in butter. Grease muffin tins and fill ⅔ full with batter. Bake for 20 min., or until golden brown. Cool on wire rack. Makes 2½ dozen, send some to Steve :-)
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