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Print this Recipe    Pumpkin Honey

PUMPKIN and HONEY MUFFINS

1/2 cup margarine
1/2 cup sugar
1/4 cup honey
2 eggs
1/2 cup yoghurt
1 1/2 cups pumpkin puree
1 tsp lemon rind

2 1/2 cups self-raising flour

1/2 cup chopped pecans
1 tsp mixed spice
1 Tbsp margarine
2 Tbsp sugar

Preheat oven to 350F, prepare pans. Blend the margarine, sugar and
honey. Beat in the eggs, yoghurt, pumpkin and rind. Fold in the
flour until just combined.

Spoon into pans and place a little of the topping on each muffin,
press down very slightly. Bake for 20-25 mins taking care not to
scorch the topping. Makes 12.

Variations: Pumpkin, Honey and Rosemary: Add 2-3 Tbsp of chopped
fresh rosemary to the wet mix. Do not use the topping.

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2 of 5 people found the following review helpful:
Taste: Ease of Prep: Appearance:
Recipe didn;t turn out, December 14, 2004 - 10:13 PM
Reviewer: Anonymous from Michigan
I baked these muffins according to the directions and they didn;t turn out. I baked them 23 minutes but perhaps another 10-15 minutes would have been better. (And I do use an oven thermometer to check my oven temperature). They were not cooked inside or the inside was just very soft and moist. The inside was more like pumpkin pie as compared to a muffin texture. The flavor was good but the texture made it inedible. I gave them to the birds.

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