Food recipes
Mini Pumpkin Muffins
Mini Pumpkin Muffins Ingredients: wheat flour, white, all-purpose, unenriched sugars, brown leavening agents, baking powder, double-acting, sodium aluminum sulfate leavening agents, baking soda salt, table spices, cin...
Mini Pumpkin Muffins
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, brown
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
spices, cinnamon, ground
spices, nutmeg, ground
pumpkin, raw
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
Preheat oven to 350?F.
Grease two muffin tins.
Muffin cups should be 1 3/4 inches in diameter.
In a large bowl, stir flour with brown sugar, baking powder, baking soda, salt, cinnamon and nutmeg until blended; set aside.
In a separate bowl, stir pumpkin with milk and oil until blended.
Stir into flour mixture just until blended (do not overmix).
Spoon batter into muffin tins, filling about 3/4 full.
Bake in preheated oven 10 to 15 minutes, until a cake tester inserted in centre comes out clean.
Turn on to rack to cool.
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, brown
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
spices, cinnamon, ground
spices, nutmeg, ground
pumpkin, raw
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
Preheat oven to 350?F.
Grease two muffin tins.
Muffin cups should be 1 3/4 inches in diameter.
In a large bowl, stir flour with brown sugar, baking powder, baking soda, salt, cinnamon and nutmeg until blended; set aside.
In a separate bowl, stir pumpkin with milk and oil until blended.
Stir into flour mixture just until blended (do not overmix).
Spoon batter into muffin tins, filling about 3/4 full.
Bake in preheated oven 10 to 15 minutes, until a cake tester inserted in centre comes out clean.
Turn on to rack to cool.