Date: Sun, 06 Nov 94 13:05:13 EST
From: Libby (eac9m@poe.acc.virginia.edu)
canned pumpkin seems to work about as well as applesauce for a
baking substitute for oil. these muffins are quite chewy, but
they are very moist and tasty. I enhanced the pumpkin flavor
with traditional pumpkin pie spices, but the flavor could be
downplayed for other kinds of cakes or muffins, and would blend
well with flavors like banana or orange, and would be
overshadowed by cocoa, for example. here's what I made for
breakfast:
pumpkin muffins
1 c pumpkin
2 c complete baking mix (I use arrowhead mills multigrain which
is lacto but not ovo and is lf)
1/4 c molasses
1/2 c water
1/4 tsp each (or to taste) ground allspice, nutmeg, cloves, and
cinnamon
1/2 c raisins
stir all ingredients except raisins together until just mixed.
fold in raisins. spoon into nonstick muffin tin (or use cupcake
papers). bake at 400 f 25 minutes for regular muffin tins, 35
minutes for large muffin tins.
kwlacto lacto