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"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

Pumpkin-Molasses Muffins Recipe

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This recipe for Pumpkin-Molasses Muffins is from The Jackson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 stick butter or margarine at room temperature
3/4 cup dark brown sugar, packed
1 large egg
1 cup canned pumpkin
1/4 cup molasses
1 3/4 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon powdered ginger
1/4 teaspoon salt
1/4 cup finely chopped pecans
Directions:
Directions:
Preheat the oven to 375º. Grease 18 2 inch muffin cups. In a food processor fitted with the metal blade or in a medium size mixing bowl, cream the butter and brown sugar until well blended. Add the egg, pumpkin, and molasses, mixing well. The mixture will be grainy. Add the flour, baking soda, ginger and salt, mixing until they are incorporated. Mix in the pecans. Spoon the batter into the muffin cups, filling them 1/2 full. Bake for 14 minutes or until the tops are puffed and spring back when lightly pressed with the fingertips.

Serve warm with Ginger-Honey
Butter.
Number Of Servings:
Number Of Servings:
18

 

 

 

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