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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)