PUMPKIN WALNUT MUFFINS
Yield: 12 regular-sized muffins or 8 Jumbo-sized muffins
Fall Recipes
Recipe courtesy of: Fitch Hill Inn Bed & Breakfast, Hyde Park, VT
This wonderful Federalist home (with some Victorian additions on the front faηade) has been a farmhouse, a boarding house, a family home and, since the mid-1980's, a bed and breakfast. It is also the perfect spot to set up camp for your foliage excursions.
Pumpkin Walnut Muffins
Ingredients:
2 eggs, beaten
1 1/2 cups sugar
1 cup canned or cooked mashed pumpkin
1/2 cup vegetable oil
1/3 cup water
1 2/3 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup chopped walnuts
Directions:
Pre-heat oven to 350Ί.
In a large bowl, mix eggs, sugar, pumpkin, oil and water.
In a medium bowl, combine flour, cinnamon, baking soda, baking powder and salt.
Stir dry ingredients into pumpkin mixture; mix well. Fold in nuts.
Fill greased or paper-lined muffin cups 1/2 -3/4 full.
For regular-sized muffins bake for 20-25 minutes or until muffins test done. For jumbo-sized muffins bake for 30-35 minutes or until muffins test done.
Do not over bake. Cool on wire rack.
Note - These muffins freeze well.
|
