4 to 5 pt. Publick House Pumpkin Muffins
Source of Recipe
Jane & Michael Stern, in A Taste of America
Recipe Introduction
from Publick House, Rte 131, Sturbridge, Mass.
List of Ingredients
1 cup sugar
1/4 cup light vegetable oil *canola
2 eggs
3/4 cup canned pumpkin
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
3/4 cup raisins
1/2 cup chopped walnuts *opt'lRecipe
Preheat oven to 400¼F. Generously grease a 12-cup muffin tin (even non-stick tins-- including the flat spaces between the muffins). Mix sugar, oil, eggs and pumpkin. Sift together flour, baking powder, baking soda and spices. Quickly stir together both mixtures. (Don't overmix.) Fold in raisins and walnuts.
Fill prepared muffin cups two-thirds full and bake 18 to 20 minutes, until golden brown. If you prefer large, crusty muffin tops, fill the cups to the top. As they bake, the tops will run together.
To test for doneness, use a sharp knife or broom straw. When the knife or straw comes out clean, muffins are done. Remove from oven and let them cool a few moments in the pan before removing.
Makes 12.
Jane Starr's notes: Sometimes, I make these into mini-muffins. Just fill 24 mini-muffin tins completely (rounded, even) and bake at 375°F for about 13 minutes.
Per MasterCook w/o nuts:
206 cals,6g fat (24%CFF), 1g fiber =4 WW Points
With 1/2 cup nuts:
237 cals, 8.g fat(31%CFF), 2 g fiber= 5 WW Points
With 1/4 cup nuts =28%CFF and 5 WW Points
Serving Ideas: Serve warm with butter or honey butter.
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