Recipe - Publick House Pumpkin Muffins

1 cup Sugar
One fourth cup Light vegetable oil; *canola
2 Eggs
Three fourths cup Canned pumpkin
1 One half cup Allpurpose flour
1 teaspoon Baking powder
One half teaspoon Baking soda
One fourth teaspoon Ground cloves
One fourth teaspoon Cinnamon
One fourth teaspoon Nutmeg
One half teaspoon Salt
Three fourths cup Raisins
One half cup Chopped walnuts; *opt'l

Preheat oven to 400º F. Generously grease a 12cup muffin tin (even
nonstick tins including the flat spaces between the muffins). Mix sugar,
oil, eggs and pumpkin. Sift together flour, baking powder, baking soda and
spices. Quickly stir together both mixtures. (Don't overmix.) Fold in
raisins and walnuts. Fill prepared muffin cups twothirds full and bake 18
to 20 minutes, until golden brown. If you prefer large, crusty muffin tops,
fill the cups to the top. As they bake, the tops will run together. To test
for doneness, use a sharp knife or broom straw. When the knife or straw
comes out clean, muffins are done. Remove from oven and let them cool a few
moments in the pan before removing. Serve warm with butter or honey butter.

Per MasterCook w/o nuts: 207.1 cals, 5.6g fat (23.9%CFF), 1.3g fiber =4 WW
Points

With nuts: 238.9 cals, 8.6g fat(31.4%CFF), 1.5g fiber= 5 WW Points

Posted to elf 5/14/99 by JaneStarr@home.com in CT

Recipe by: Publick House, Rte 131, Sturbridge, Mass.

Posted to EATLF Digest by "Jane" janestarr@home.com on May 14, 1999,
converted by MM_Buster v2.0l.