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Pumpkin Seed Muffins
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- 1 3/4 c. all purpose flour
- 1/2 c. sugar
- 1/4 c. pumpkin seeds, toasted and chopped
- 3 tsp. baking powder
- 1 tsp. cinnamon
- 1/2 tsp. salt
- 3/4 c. milk
- 1/2 c. canned pumpkin
- 1/3 c. oil
- 1 egg
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| Heat oven to 400°. Line muffin pan with paper baking cups or grease bottom and sides. In medium bowl combine flour, sugar, pumpkin seeds, baking powder, cinnamon, and salt; mix well. In small bowl combine milk, canned pumpkin, oil, and egg; beat well and add to flour mixture. Stir just until all dry ingredients are moistened. (Batter will be lumpy). Pour batter into muffin pan, dividing evenly. Bake at 400° for 20 to 25 minutes. Remove immediately. Makes 12 muffins. |
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