Spicy Pumpkin Muffins Recipe
Ingredients
| Cereal | 2/3 Cup (16 tbs) | |
| All purpose flour | 1 1/3 Cup (16 tbs) | |
| Baking powder | 1 Tablespoon | |
| Brown sugar | 1/3 Cup (16 tbs), firmly packed | |
| Salt | 1/2 Teaspoon | |
| Ground cinnamon | 1/2 Teaspoon | |
| Ground nutmeg | 1/4 Teaspoon | |
| Ground ginger | 1/4 Teaspoon | |
| Ground cloves | 1/4 Teaspoon | |
| 1 egg, slightly beaten | ||
| Skim milk | 1 Cup (16 tbs) | |
| Vegetable oil | 1/3 Cup (16 tbs) | |
| Canned sweet potatoes | 3/4 Cup (16 tbs), mashed | |
Directions
Heat oven to 400°F (205°C).
In a large bowl stir together dry ingredients and spices.
In a medium bowl mix egg, milk, oil and pumpkin.
Stir egg mixture into the dry ingredients, mixing just enough to moisten, batter will be lumpy Spoon evenly into 12 greased or paper-lined 2 1/2-inch muffin cups.
Bake about 20-25 minutes or until edges of muffins start to pull from sides.
In a large bowl stir together dry ingredients and spices.
In a medium bowl mix egg, milk, oil and pumpkin.
Stir egg mixture into the dry ingredients, mixing just enough to moisten, batter will be lumpy Spoon evenly into 12 greased or paper-lined 2 1/2-inch muffin cups.
Bake about 20-25 minutes or until edges of muffins start to pull from sides.
Chef
