Jenny's Pumpkin Muffins
Source of Recipe
Jenny Jones Website
Recipe Introduction
Muffins don't keep well so I freeze them as soon as they've cooled.
They're quick to microwave and the pumpkin provides valuable
betacarotene. The trick with all muffins is not to overmix.
List of Ingredients
2 1/2 cups all purpose flour
1/2 cup sugar
1 Tbsp. baking powder
1 tsp. each cinnamon & nutmeg
1 cup milk (I use 1%)
1 cup canned pumpkin (1/2 can)
1/3 cup Canola or vegetable oil
2 eggs
1 cup walnuts or dried cranberries or chocolate chips (optional)
Recipe
• Preheat oven to 400 degrees & grease a 12-cup muffin pan.
• Sift dry ingredients into large bowl & stir to combine.
• In another bowl combine milk, pumpkin, oil & eggs.
• Make a well in the center of flour mixture and add liquids.
• Stir gently until barely combined.
• Gently fold in addition of your choice.
• Divide batter between 12 greased muffin cups.
• Bake @ 400 degrees for 20-25 minutes until slightly golden.
• Remove muffins from pan right away to cooling rack.
• Makes 1 dozen.
1 cup walnuts or dried cranberries or chocolate chips (optional)
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