Pumpkin Chip Muffins
1 1/2 c sugar
pumkin ( 14 oz.)
1/2 c vegetable
1 c buttermilk
1 dash salt
In a small bowl, whisk eggs, then whisk in sugar, pumpkin, oil
and milk, until smooth. In a large bowl, combine all dry ingredients,
except chips and raisins. Mix well to distribute evenly. Make
a well in the dry ingredients. Add the wet ingredients and chips
and raisins all at once. Stir intil just combined, about 25 big stokes.
(Over mixing makes them
full of holes and tough textured.)
Spoon or use a 1/3 c. measure to fill well greased or paper lined
muffin tins about 3/4 full. Bake in a preheated 400 deg. oven for
15 - 20 min. or browned and a toothpick when inserted, comes out dry and
*More spices could be added if desired. These are not hightly
spiced. The original recipe called for 1 1/2 c. of veg. oil, but
I substituted buttermilk for part of that, to reduce the fat content.
These muffins won first prize in Taste of Home Magazine.
NOTES : These have a good shape, look wonderful and have a cake-like
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