Rye, pumpkin and date muffins (wheat free)

12 Servings

Ingredients

Quantity Ingredient
¼ cup Margarine
½ cup Sugar or treacle (molassess)
3 Eggs
½ cup Yoghurt
1 cup Pumpkin puree (see note)
1 cup Chopped dates
2 teaspoons Mixed spice (or pumpkin pie spice)
2½ cup Rye flour
4 teaspoons Wheat free baking powder or-
1 teaspoon Baking soda

Directions

WET MIX

DRY MIX

Preheat oven to 350øF, prepare pans. Thoroughly combine the wet mix ingredients except the dates. Fold in the combined dry mix, add the dates & spoon into pans. Bake as soon as possible, for 25-30 mins. Makes 12.

NOTE: To make 1-½ cups pumpkin puree, cook 1 lb pumpkin in ⅓ cup of water. Variations:

1. Rye, Apricot & Almond: Omit the dates & add 1 cup chopped dried apricots &

½ cup sliced almonds.

2. Rye & Sultanas: Omit the dates & add 1 cup of sultanas (golden raisins) REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .

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