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      Title: Pumpkin Oat Muffins
 Categories: Breakfast, Breads, Muffins
      Yield: 12 servings
 
      1 c  Unbleached flour, sifted
      1 t  Pumpkin pie spice
    1/2 t  Salt
    1/2 c  Brown sugar, packed
    1/4 c  Milk
      1 c  Quick-cooking oats
      1 x  Crumb topping
      2 t  Baking powder
    1/4 t  Baking soda
    3/4 c  Canned, mashed, pumpkin
      1 ea Large egg, slightly beaten
    1/4 c  Vegetable oil
    1/2 c  Raisins
 
  Sift together flour, baking powder, pumpkin pie spice, baking soda and
  salt; set aside. Combint pumpkin, brown sugar, egg, milk, oil, oats
  and raisins in bowl; blend well.  Add dry ingredients all at once,
  stirring just enough to moisten.  Spoon batter into grease 3-inch
  muffin-pan cups, filling 2/3rds full.  Sprinkle with crumb topping.
  Bake in 400 degree F. oven 18 to 20 minutes or until golden brown.
  Serve hot with homemade jelly or jam. CRUMB TOPPING: Combine 1/2 c
  brown sugar (packed), 1 T unbleached flour, 1/4 t pumpkin pie spice
  and 2 T butter or regular margarine in bowl. Mix until crumbly.





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