[widget:ad_unit-3] Ingredients:

4 eggs
1 C plain yogurt
3 C pumpkin puree
1 C light brown sugar, firmly packed
1/2 C sugar
16 TBSP unsalted butter, melted
4 C all-purpose flour
2 TBPS baking powder
1 tsp. baking soda
1 tsp. salt
3 TBSP cinnamon
3 TBSP ginger
1 1/2C golden raisins

Method:

Break the eggs into a large mixing bowl.
Add the yogurt, pumpkin, brown sugar, regular sugar and butter to the eggs.
Whisk until completely combined.
In a separate bowl sift together the flour, baking powderand the soda.
Sift in the salt, cinnamon and ginger.
Toss the dry ingredients to insure it is combined.
Slowly add the dry ingredients to the pumpkin mixture.
Mix just until the dry ingredients has been moistened through.
Gently fold in the raisins.
Set the oven heat to 350 degrees.
Place paper muffin cups into a muffin tin.
Fill each up 2/3 full of the batter.
Bake 30 minutes or until a toothpick inserted in the center muffins comes out clean.

24 Servings

These muffins not only taste great with pumpkin puree but with apple or pear puree too.  If you have extra batter it may be stored in an airtight container in the refrigerator for up to 1 week.

Ingredients:

1 egg
1/2 C milk
3/4 C white bread crumbs, soft
1 1/2 t salt
1/4 t pepper
1 lb ground chuck
Aluminum foil

How to Make It:

Beat egg slightly in a large mixing bowl.
Carefully stir in the milk.
Add the breadcrumbs and mix.
Sprinkle in the salt and pepper.
Add the ground chuck and mix well with hands to completely combine.
Preheat oven to 350 degrees.
Spray each cup of a muffin tin with a non stick cooking spray.
Fill each cup with the meat mixture.
Bake 30 minutes.
Remove pan from the oven and allow to cool 10 minutes.
Remove muffins from pan and cool completely on a wire rack.
Wrap each muffin tightly in aluminum foil.
Freeze for up to 2 months.
To reheat, remove muffins from freezer.
Preheat oven to 450 degrees.
Place wrapped muffins on a cookie sheet.
Bake 30 minutes.
Unwrap and bake another 5 minutes.

Makes: 8 Servings

Ingredients:
3 Cups Flour
1 Cups Sugar
2 Eggs - Beaten
4 Teaspoons Baking Powder
1/2 Cups Vegetable Shortening
1 Cup Milk
2 Teaspoons Cinnamon
1 Teaspoon Salt
2 Cups Apples - Diced Well

Directions:
1. Mix dry ingredients in a bowl.
2. Mix wet ingredients in another bowl.
3. Combine wet and dry ingredients.
4. Mix in apples & beat out lumps.
5. Add batter to muffin tins.
6. Cook at 375 degrees.
7. Allow muffins to cool on a rack.
8. Serve!

Makes: 2 Dozen Muffins
Ingredients:

4 Cups Whole Wheat Flour (for pastries)
1 Cup Natural Sugar or Sugar “In The Raw”
2 Teaspoons Baking Soda
4 Teaspoons Baking Powder
4 Tablespoons Vegetable Oil
1/2 Cup Soy/Rice Milk
2 Cups Soy Yogurt

Directions:

1) Preheat oven to 350.
2) Combine dry ingredients. Mix.
3) Stir in wet ingredients & mix.
4) Divide batter into 24 portions & add it to muffin holders.
5) Bake for 20 minutes or until a toothpick can be inserted
and removed cleanly.