Recipe - Rye Pumpkin And Date Muffins (Wheat Free)

WET MIX
One fourth cup Margarine
One half cup Sugar or treacle (molassess)
3 Eggs
One half cup Yoghurt
1 cup Pumpkin puree (see note)
1 cup Chopped dates

DRY MIX
2 teaspoon Mixed spice (or pumpkin pie
spice)
2 One half cup Rye flour
4 teaspoon Wheat free baking powder
or
1 teaspoon Baking soda

Preheat oven to 350øF, prepare pans. Thoroughly combine the wet mix
ingredients except the dates. Fold in the combined dry mix, add the dates &
spoon into pans. Bake as soon as possible, for 2530 mins. Makes 12.

NOTE: To make 1One half cups pumpkin puree, cook 1 pound pumpkin in 1/3 cup of
water. Variations:

1. Rye, Apricot & Almond: Omit the dates & add 1 cup chopped dried apricots
&
One half cup cut or sliced up almonds.

2. Rye & Sultanas: Omit the dates & add 1 cup of sultanas (golden raisins)

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.