7
PUMPKIN MUFFINS Anne Gemser
1 1/2 c. flour 1/2 ce milk
1/2 ce sugar 1/2 ce canned pumpkin
2 tspe baking powder 1/4 c. melted margarine
1/2 tspe salt | l egg
1/2 tspe cinnamon 1/2 ce. raisins

1/2 tspe nutmeg | |

Heat oven to 400°. Grease muffin tin. Mix all ingredients
just until the flour is moistened. Batter should be lumpy.
Fill muffin tins 2/3 fulle Sprinkle 1/4 teaspoon sugar over
batter in each cupe Bake 18 to 20 minutes. Immediately remove
from the pane Yields 12 medium sized muffins.

SUGARLESS BRAN MUFFINS Lillian DeBoer
1 1/2 ce. flour 1 ce. dates, finely cut

1 T. baking powder 1/2 ce molasses

1/2 tspe salt 1 egg, beaten

1 tspe cinnamon 2/3 Ce, milk

1 ce bran 1/2 ce melted margarine

Sift dry ingredients together in large bowl. Add bran.
Combine remaining ingredients and mix and beat with mixer. Add
to dry ingredients, stir until combined but lumpy. Fill muffin
tins 2/3 full and bake at 400° F. about 15 to 20 minutes or
until golden brown.

ZUCCHINI BREAD Lana: Verdonk

3 eggs 3 ce flour

1 ce oil 1 tspe baking soda

2 Ce sugar 1 tspe salt

3 tsp. vanilla 1/2 tspe baking eResee:
2 ce grated zucchini 3 tspe cinnamon

1 ce raisins 1 ce chopped nuts

Sift dry ingredients. Mix oil, sugar and vanilla together,
add dry ingredients and zucchini and mix well. .Add nuts and
raisins. Bake in loaf pans about 75 minutes at 350°. Check
with a toothpick.

sooner or later the man with pull, bows to the man
with push.