Post by chief_cook2 on May 12, 2007 13:38:32 GMT -6
INGREDIENTS:
1-3/4 cups flour, sifted
1/2 cup firmly packed light brown sugar
1/2 cup sugar
1/2 teaspoon ground ginger
1/2 teaspoon ground mace
1 teaspoon cinnamon
1/8 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
1 cup canned pumpkin
1/2 cup (1 stick) butter, melted
1 cup butterscotch chips
1/2 cup chopped pecans, toasted (optional)
TO PREPARE:
In a large bowl, mix flour, sugars, ginger, mace,
cinnamon,cloves, baking soda, baking powder and salt.
Create a well in the middle of the mixture.
In another bowl, whisk together eggs, pumpkin and
butter. Stir in butterscotch chips and pecans and
pour into the well of dry ingredients. Fold together
just until dry ingredients are moistened. Do not
overmix.
Preheat oven to 350 degrees. Spoon batter evenly into
greased muffin tins. Bake for 20 to 25 minutes or
until a toothpick inserted into the centers comes out
clean. Place on a rack to cool.
YIELDS: 18 muffins