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Suzanne's Pumpkin Ginger
Muffins
Suzanne,
a culinary eco-minded neighbor of ours, turned us on to these muffins
using all organic ingredients, and though we don't know where she obtained
her ginger (it's a state secret), they were delicious.
2
½ Cups flour
2 Cups sugar
2 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon salt
4 eggs
¾ Cup vegetable oil
1 Cup (15 ounce) canned pumpkin
1 Cup chopped nuts (optional)
Mix
first six ingredients. In separate bowl combine eggs, oil, and pumpkin
and add to dry ingredients, and then stir in nuts. Fill 18 greased muffin
tins and bake at 350 degrees for 15 minutes or until lightly browned.
Cool muffins 5 minutes, then remove from tins.
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