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Pumpkin
Cupcakes
2 1/4 cups flour 3 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoon cinnamon 1/2 teaspoon ginger 1/2 teaspoon nutmeg 1 1/4 cups sugar 1/2 cup shortening 2 eggs 1 cup canned, solid-pack pumpkin 3/4 cup milk 1/2 teaspoon baking soda 1/2 cup nuts, chopped Frosting (as needed) Heat oven to 350� F. Sift together flour, baking powder, salt and spices; set aside. In mixer bowl, beat together sugar and shortening. Beat in eggs, one at a time. Combine pumpkin, milk and baking soda. Add to shortening mixture alternately with dry ingredients. Mix just until well blended. Stir in nuts. Fill greased muffin tins or paper muffin cups 3/4 full. Bake for 25 minutes or until done. Frost with your favorite frosting. [>>Charles<<]
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