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| 4 T (1/3 stick) | No Salt Added butter |
| 1/3 C | molasses |
| one | egg |
| 3/4 C | pureed pumpkin, fresh or canned |
| one t | ground cinnamon |
| 1/2 t | ground ginger |
| 1/2 t | ground cloves |
| 3 t | baking powder |
| 1 1/2 C | flour |
| 1/2 C | golden raisins (optional) |
Preheat oven to 350° F
Cream butter and molasses together until smooth. Stir in egg
Add pumpkin. Stir until blended
Add raisins. Mix well
In medium mixing bowl mix together spices, baking powder, and flour. Add to pumpkin mixture and stir until moistened
Spoon mixture into lightly greased muffin cups, filling each cup just below the rim
Bake about 15 minutes or until center of muffin springs back when touched lightly with fingertip. Cool before serving
| Sodium content in milligrams | ||
| 4 T | No Salt Added butter | 4 |
| 1/3 C | molasses | 60 |
| one | egg | 63 |
| one t | ground cinnamon | 1 |
| 1/2 t | ground cloves | 3 |
| 1/2 t | ground ginger | 1 |
| 3 t | baking powder | 1440 |
| 1 1/2 C | flour | 2 |
| 1/2 C | golden raisins | 9 |
| Recipe total = 1583 mg | ||
I am not a doctor. All original copyrights apply. No information on this page should be used by any person to affect their medical, legal, educational, social, or psychological treatment in any way. This web site and all its pages, graphics, and content copyright © 1997, 1998, 1999, 2000, 2001, 2002, 2003, 2004, 2005, 2006 Jon C.