"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
This recipe for Pumpkin Muffins, by Mary Dixon, is from Susie and Beth's Favorites,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 eggs 1 tsp. vanilla 1 c. pumpkin 2/3 c. dry milk 2 tsp. pumpkin pie spice 1 tsp. cinnamon 8 pkgs. sweeteners (Not Equal) 1 tsp. baking soda 6 T. flour 1/2 c. grated carrots 4 T. raisins
Beat eggs and vanilla together. Blend together pumpkin, dry milk, pumpkin pie spice, cinnamon, sweeteners, baking soda and flour and add to eggs and vanilla. After blending very well add carrots and raisins. Bake at 350º for 15 minutes.
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