SBM Streusel-Topped Pumpkin Muffins
 
from: better homes and gardens 
servings: 12 muffins 
category: muffin 
 
1-1/2 cup  all-purpose flour
3/4 cup  rolled oats
2 tsp  baking powder
1-1/2 tsp  finely shredded lemon peel
1-1/2 tsp  ground cinnamon
1/4 tsp  baking soda
1/4 tsp  ground allspice
1/8 tsp  salt
1   beaten egg
3/4 cup  milk
3/4 cup  canned pumpkin
1/2 cup  packed brown sugar
1/4 cup  cooking oil
3/4 cup  chopped dried figs or chopped pitted dates
  streusel topping
 
lightly grease twelve 2-1/2-inch muffin cups; set aside. in a medium bowl, 
combine flour, oats, baking powder, lemon peel, cinnamon, baking soda, 
allspice, and salt. make a well in center of flour mixture. 
in another medium bowl, combine egg, milk, pumpkin, brown sugar, and oil. 
add all at once to flour mixture. stir just until moistened (batter should 
be lumpy). fold in figs or dates. 
spoon batter into prepared muffin cups, filling each three-fourths full. 
sprinkle batter with streusel topping. bake in a 400 degree f oven for 20 
to 
25 minutes or until a wooden toothpick inserted in center comes out clean. 
cool in muffin cups on a wire rack for 5 minutes. remove from muffin cups; 
serve warm. 
 
 
streusel topping 
 
  stir together
1/3 cup  packed brown sugar
1/4 cup  all-purpose flour
1/2 tsp  ground cinnamon
2 Tbsp  butter
 
stir brown sugar, flour, and cinnamon. cut in butter until mixture 
resembles coarse crumbs. recipe courtesy of sweet baby media 
 
257   calories
4 protein
43 carbohydrates
8 fat
24 mg  cholesterol
159 mg  sodium
3 fiber
 
this recipe is part of october's 2003 pumpkin celebration. 
 
http://www.sweetbabymedia.com/cgi-sys/entropysearch.cgi?query=pumpkin+celebratio 
n&user=sweetbab&template=default 
-- 
(ID: 10419) Mirror: rec.food.recipes: Fri, Oct 17, 2003


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