Spicy Pumpkin Muffins
|Cereal||160 Milliliter (2/3 Cup)|
|All purpose flour||320 Milliliter (1 1/3 Cup)|
|Baking powder||15 Milliliter (1 Tablespoon)|
|Firmly packed brown sugar||80 Milliliter (1/3 Cup)|
|Salt||1⁄2 Teaspoon (3 Milliliter)|
|Ground cinnamon||1⁄2 Teaspoon (3 Milliliter)|
|Ground nutmeg||1⁄4 Teaspoon (1 Milliliter)|
|Ground ginger||1⁄4 Teaspoon (1 Milliliter)|
|Ground cloves||1⁄4 Teaspoon (1 Milliliter)|
|Egg||1 , slightly beaten|
|Skim milk||240 Milliliter (1 Cup)|
|Vegetable oil||80 Milliliter (1/3 Cup)|
|Canned mashed pumpkin/Cooked mashed pumpkin / sweet potatoes / yams / winter squash||180 Milliliter, mashed (3/4 Cup)|
Heat oven to 400°F (205°C).
In a large bowl stir together dry ingredients and spices.
In a medium bowl mix egg, milk, oil and pumpkin.
Stir egg mixture into the dry ingredients, mixing just enough to moisten, batter will be lumpy Spoon evenly into 12 greased or paper-lined 2 1/2-inch muffin cups.
Bake about 20-25 minutes or until edges of muffins start to pull from sides.