This is a recipe I have made for many years. They are moist, quick and yummy. (They have less oil than some and I like that) Someone left a message on my phone recently after making them from my Ward recipe book and said they "loved" them. It makes 2 dozen, medium muffins. Don't hesitate to make a full batch. They keep well for a few days or freeze for later reheating.
Mix together:
1 C. Sugar
1 C. Milk
½ C. Oil
2 Eggs
1 tsp. Salt
2 C. Pumpkin (a small can)
1 ½ tsp. Cinnamon
½ tsp. Nutmeg
¼ tsp. Cloves
Add: 3 C. flour
3 tsp. BP
½ tsp. soda
Add chocolate chips, nuts or raisins
If desired.
Mix just until moistened and spoon into greased muffin tins. Bake 375 for 15 min. Add chocolate chips, nuts or raisins If desired. Makes 2 dozen
1 C. Sugar
1 C. Milk
½ C. Oil
2 Eggs
1 tsp. Salt
2 C. Pumpkin (a small can)
1 ½ tsp. Cinnamon
½ tsp. Nutmeg
¼ tsp. Cloves
Add: 3 C. flour
3 tsp. BP
½ tsp. soda
Add chocolate chips, nuts or raisins
If desired.
Mix just until moistened and spoon into greased muffin tins. Bake 375 for 15 min. Add chocolate chips, nuts or raisins If desired. Makes 2 dozen
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