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Print this Recipe    Pumpkin Poppyseed

PUMPKIN and POPPYSEED MUFFINS

1/2 cup cooked, mashed pumpkin
1/2 cup milk
4.1/2 oz butter
3/4 cup sugar
1 egg
1/3 cup poppy seeds
2 cups self-raising flour

Reheat oven to 375F, prepare pans. Cream butter and 1/2 cup sugar,
add egg and beat until light and creamy. Add milk then fold in
pumpkin, pumpkin seeds, and then flour. Spoon into pans and sprinkle
each muffin with the remaining sugar. Bake for 25 minutes. Makes
12.

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