Ingredients
1 c Unbleached Flour, Sifted
2 ts Baking Powder
1/4 ts Salt
1/4 ts Ground Cinnamon
1/4 c Vegetable Shortening
2/3 c Sugar
1 ea Large Egg
1/2 c Canned, Mashed Pumpkin
2 tb Milk
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Sift together flour, baking powder, salt and
cinnamon; set aside. Cream
together shortening and sugar in mixing bowl until ight and
fluffy, using
electric mixer at medium speed. Beat in egg. Combine pumpkin
and milk in
small bowl. Add dry ingredients alternately with pumpkin mixture
to
creamed mixture, stirring well after each addition. Spoon pagger
into
paper-lined 2 1/2-inch muffin-pan cups, filling 2/3rds full.
Bake in 350
degree F. oven 20 minutes or until golden brown. Serve hot with
butter and
homemade jam.
Makes 4 servings.
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