Title: Pumpkin Oat Muffins
Categories: Breakfast, Breads, Muffins
Yield: 12 Servings

1 c Unbleached Flour, Sifted
1 ts Pumpkin Pie Spice
1/2 ts Salt
1/2 c Brown Sugar, Packed
1/4 c Milk
1 c Quick-cooking Oats
Crumb Topping
2 ts Baking Powder
1/4 ts Baking Soda
3/4 c Canned, Mashed, Pumpkin
1 Large Egg, Slightly Beaten
1/4 c Vegetable Oil
1/2 c Raisins

Sift together flour, baking powder, pumpkin pie spice, baking soda and
salt; set aside.

Combint pumpkin, brown sugar, egg, milk, oil, oats and raisins in bowl;
blend well. Add dry ingredients all at once, stirring just enough to
moisten. Spoon batter into grease 3-inch muffin-pan cups, filling 2/3rds
full. Sprinkle with crumb topping.

Bake in 400 degree F. oven 18 to 20 minutes or until golden brown. Serve
hot with homemade jelly or jam.
CRUMB TOPPING:

Combine 1/2 c brown sugar (packed), 1 T unbleached flour, 1/4 t pumpkin
pie spice and 2 T butter or regular margarine in bowl. Mix until crumbly.

From The Redbook Bread Book and Farm Journal's Complete Home Baking Book.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/muffins.zip