Passover pumpkin muffins by
Marth
Tags: Passover
Ingredients
2 cups canned pumpkin
1-1/3 cups oil
5 eggs
3 cups sugar
2-1/4 tsp baking soda
1/2 tsp cream of tartar
1-1/2 tsp salt
1 tsp ground cloves
1 tsp cinnamon
1 tsp nutmeg
1/2 cup chopped walnuts
1/2 cup raisins
2-1/4 cups cake meal
2 cup
s canned pumpkin
1
-1/3 cups oil
5
eggs
3 cup
s sugar
2
-1/4 tsp baking soda
1/2 tsp
cream of tartar
1
-1/2 tsp salt
1 tsp
ground cloves
1 tsp
cinnamon
1 tsp
nutmeg
1/2 cup
chopped walnuts
1/2 cup
raisins
2
-1/4 cups cake meal
Instructions
Preheat oven at 350 degrees.
Mix together pumpkin, oil and eggs until well blended.
Add sugar, baking soda, cream of tartar, salt, cloves, cinnamon, nutmeg, nuts and raisins. Mix well.
Slowly add cake meal and mix until well blended.
Place the batter into lined muffin tins. Fill them generously, up to the top, as this recipe will not rise much. Bake for 25-30 minutes or until toothpick comes out clean in the center.
Servings: 20