Title: Pumpkin Oat Muffins
Categories: Breakfast, Breads, Muffins
Yield: 12 servings
1 c Unbleached flour, sifted
1 t Pumpkin pie spice
1/2 t Salt
1/2 c Brown sugar, packed
1/4 c Milk
1 c Quick-cooking oats
1 x Crumb topping
2 t Baking powder
1/4 t Baking soda
3/4 c Canned, mashed, pumpkin
1 ea Large egg, slightly beaten
1/4 c Vegetable oil
1/2 c Raisins
Sift together flour, baking powder, pumpkin pie spice, baking soda and
salt; set aside. Combint pumpkin, brown sugar, egg, milk, oil, oats
and raisins in bowl; blend well. Add dry ingredients all at once,
stirring just enough to moisten. Spoon batter into grease 3-inch
muffin-pan cups, filling 2/3rds full. Sprinkle with crumb topping.
Bake in 400 degree F. oven 18 to 20 minutes or until golden brown.
Serve hot with homemade jelly or jam. CRUMB TOPPING: Combine 1/2 c
brown sugar (packed), 1 T unbleached flour, 1/4 t pumpkin pie spice
and 2 T butter or regular margarine in bowl. Mix until crumbly.
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