Username:
Password:
Create an Account
Forgot your password?


Course:
Appetizer  (673)
Beverage  (582)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Base:
Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180)





Associate.com - Share Your Recipe!

Recipe Name: Autumn Muffins Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 15

Ingredients:
1/2 Cup(s) Margarine
1/2 Cup(s) Sugar
1/4 Cup(s) Treacle, or molasses not
blackstrap
2 Eggs
1 1/2 Cup(s) Pumpkin puree, see note
1/2 Cup(s) Orange puree, 1 orange
pulped in a whiz skin &
all
1/2 Cup(s) Pecan nuts
1/2 Cup(s) Dried apricots
1/2 Cup(s) Sunflower seeds
1 Cup(s) Chopped raisins
1 Cup(s) Rolled rye or rolled oats
3 Cup(s) Self-raising flour
2 Teaspoon(s) Powdered ginger
Directions:
Preheat oven to 350øF, prepare pans. Blend the margarine, sugar &
treacle. Beat in eggs, pumpkin & orange. Mix in the remaining wet mix
ingredients. Add the dry mix & mix well. Spoon into pans & bake for
30-35 mins. Makes 15-18. NOTE: To make 1-1/2 cups pumpkin puree, cook
1 lb pumpkin in 1/3 cup of water. REC.FOOD.RECIPES From
rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 271
Calories From Fat: 102
Total Fat: 11.8g
Cholesterol: 24.8mg
Sodium: 157.4mg
Potassium: 286.8mg
Carbohydrates: 38.5g
Fiber: 2.8g
Sugar: 17.3g
Protein: 5g


Scale this recipe to Servings [?]