Pumpkin + Honey Muffins
Source of Recipe
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Recipe Introduction
This recipe is suitable for cholesterol free cooking - omit egg yolks, use
fat-free yogurt, use vegetable oil in place of margarine.
List of Ingredients
Pumpkin + Honey Muffins
Wet Mix -
1/2 cup margarine
1/2 cup sugar
1/4 cup honey
2 eggs,
1/2 cup yogurt
1 1/2 cups canned solid pack pumpkin
1 tsp lemon rind
Dry Mix -
2 1/2 cups self-rising flour
(or add 2 1/2 tsp baking powder to plain flour)
Topping -
1/2 cup chopped pecans
1 tsp mixed spice
1 Tbsp margarine
2 Tbsp sugar
Preheat oven to 350oF, prepare pans. Blend the margarine, sugar & honey.
Beat in the eggs, yogurt, pumpkin & rind. Fold in the flour until just
combined.
Spoon into pans & place a little of the topping on each muffin, press down
very slightly. Bake for 20-25 mins taking care not to scorch the topping.
Makes 12.
Variations:
Pumpkin, Honey & Rosemary: Add 2-3 Tbsp of chopped fresh rosemary
to the wet mix. Do not use the topping.Recipe
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