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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 Muffins Recipe

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This recipe for Pumpkin Muffins is from The 2006 Intermatic 115th Anniversary Cookbook, 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:  
6 – eggs
1 large can – pumpkin
1 T. – vanilla
1 c. – raisins
2 c. – carrots, grated
2 c. – powdered milk
2 tsp. – pumpkin pie spice
1 T. – cinnamon
6 pkgs. – Sweet & Low
1¼ c. – flour
1 T. – baking soda
Directions:
Directions:
Beat eggs. Add pumpkin; mix well. Add the rest of ingredients, except carrots and raisins. Beat well. Fold in carrots and raisins and mix well. Bake in greased pumpkin tins and bake at 350º for 15 minutes.

 

 

 

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