"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 Olde Sturbridge Village Pumpkin Muffins, by Merle Richardson, is from Generations of Good Eating,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 cups sugar 1/3 cup vegetable oil 3 eggs 1 1/2 cups canned pumpkin 1/2 cup water 3 cups bread flour 1 1/2 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon cloves 3/4 teaspoon cinnamon 1/2 teaspoon nutmeg 1 teaspoon salt 1 1/2 cups raisins 1 cup walnuts
Place sugar, vegetable oil, eggs, pumpkin and water in a bowl and mix. Sift flour, baking powder, baking soda, salt and spices. Add to first mixture and mix, Add raisins and walnuts. Let stand one hour at room temperature. Place in greased muffin pans. Bake in preheated 400º oven, approximately 15 minutes.
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