Title: Pumpkin and Honey Muffins
Categories: Bread
Yield: 12 Servings

----------------------------------WET MIX----------------------------------
1/2 c Margarine
1/2 c Sugar
1/4 c Honey
2 Eggs
1/2 c Yoghurt
1 1/2 c Pumpkin puree (see note)
1 ts Lemon rind

----------------------------------DRY MIX----------------------------------
2 1/2 c Self-raising flour (or add
-2-1/2 tsp baking powder to
-plain flour)

----------------------------------TOPPING----------------------------------
1/2 c Chopped pecans
1 ts Mixed spice
1 tb Margarine
2 tb Sugar

Preheat oven to 350øF, prepare pans. Blend the margarine, sugar & honey.
Beat in the eggs, yoghurt, pumpkin & rind. Fold in the flour until just
combined. Spoon into pans & place a little of the topping on each muffin,
press down very slightly. Bake for 20-25 mins taking care not to scorch the
topping. Makes 12. This recipe is suitable for cholesterol free cooking -
omit egg yolks, use fat-free yoghurt, use vegetable oil in place of
margarine.

NOTE: To make 1-1/2 cups puree, cook a little less than a pound of pumpkin
in 1/3 cup of water, either mash, sieve or put in a blender to puree.

Variations: Pumpkin, Honey & Rosemary: Add 2-3 Tbsp of chopped fresh
rosemary to the wet mix. Do not use the topping.

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.