Stouffer'S Pumpkin Muffins Recipe
Stouffer'S Pumpkin Muffins has a fine taste. The milk and eggs gives the Stouffer'S Pumpkin Muffins a prefect taste.
Ingredients
| All purpose flour | 1 1/2 Cup (16 tbs) | |
| Sugar | 1/2 Cup (16 tbs) | |
| Baking powder | 2 Teaspoon | |
| Salt | 3/4 Teaspoon | |
| Ground cinnamon | 1/2 Teaspoon | |
| Ground nutmeg | 1/2 Teaspoon | |
| 1/4, cup butter | ||
| 1/2 cup seeded raisins | ||
| Egg | 1 , beaten | |
| Milk | 1/2 Cup (16 tbs) | |
| Canned pumpkin | 1/2 Cup (16 tbs) | |
| Sugar | 1 Tablespoon | |
Directions
Sift the flour, 1/2 cup sugar, baking powder, salt, cinnamon, and nutmeg together.
Cut in butter until particles are the size of rice kernels.
Mix in raisins and set aside.
Blend egg, milk, and pumpkin; add to dry ingredients and lightly stir until dry ingredients are barely moistened (batter will be lumpy).
Spoon batter into greased muffin-pan wells, filling each about 2/3 full.
Sprinkle 1/4 teaspoon sugar over each.
Bake at 400°F 18 to 20 minutes.
Cut in butter until particles are the size of rice kernels.
Mix in raisins and set aside.
Blend egg, milk, and pumpkin; add to dry ingredients and lightly stir until dry ingredients are barely moistened (batter will be lumpy).
Spoon batter into greased muffin-pan wells, filling each about 2/3 full.
Sprinkle 1/4 teaspoon sugar over each.
Bake at 400°F 18 to 20 minutes.
Chef
