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Pumpcorn Muffins

110 ml Safflower oil
110 ml Honey
1/3 l Pumpkin puree
225 ml Water
280 g W.w. pastry flour
1 c Cornmeal
1 tb Baking powder
1 ts Cinnamon
1/2 ts Ginger
1/4 ts Ground cloves
1/4 ts Ground nutmeg


Beat together oil, honey, pumpkin and water with a wire wisk until smooth.

Stir together dry ingredients. Add to wet mixture, blend in quickly with a wisk. Do not overbeat.

Scoop into papered muffin tins. Bake at 190 degrees C for 30 minutes.




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