Ginger Pumpkin Muffins
Ingredients:
- 2 teaspoon baking powder
- 2 teaspoon baking soda
- 2 cup brown sugar
- 3 teaspoon cinnamon
- 3 1/2 cup flour
- 1/2 cup apple ( cider)
- 3 teaspoon ginger (ground )
- 1 ginger (cp finely chopped crystallized )
- 1 1/2 teaspoon nutmeg (freshly grated )
- 2 cup pumpkin (cooked mashed )
- 1/2 teaspoon salt
- 4 egg (large s)
- 1 cup margarine (melted and cooled )
- 2 teaspoon baking soda
- 2 cup brown sugar
- 3 teaspoon cinnamon
- 3 1/2 cup flour
- 1/2 cup apple ( cider)
- 3 teaspoon ginger (ground )
- 1 ginger (cp finely chopped crystallized )
- 1 1/2 teaspoon nutmeg (freshly grated )
- 2 cup pumpkin (cooked mashed )
- 1/2 teaspoon salt
- 4 egg (large s)
- 1 cup margarine (melted and cooled )
Preheat oven to 350°F. Cream the pumpkin, sugar and margarine together in a large bowl. Add the eggs one at a time and beat well. Add the apple cider and stir until the mixture is very smooth. Sift the dry ingredients into a medium bowl. slowly mix the dry ingredients into the pumpkin mixture until well blended. Fold in the crystallized ginger. Spoon the batter into greased or papered cups and bake for 15 to 20 minutes or until the muffins are puffy and browned.
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