Pumpkin Cornmeal Muffins Recipe

Ingredients

1/2 mug unsalted spread, mollified

3/4 mug light tan sugar

1/2 mug milk

4 eggs

1 15-ounce can strong pumpkin

1/2 mugs entire wheat flour

1 mug yellow cornmeal

2 teaspoons preparing powder

1 teaspoon heating pop

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/4 teaspoon ground cloves

Directions

Hotness broiler to 350ºf. If not utilizing silicone dish, daintily cover two 6-container biscuit tins with vegetable cooking spread.

In an expansive vessel, with an electric blender on medium-high velocity, beat the spread and tan sugar until light and soft. Decrease velocity to abate, include the remaining fixings, and beat for 3 minutes or just until smooth.

Spoon the player into the biscuit dish. Heat 25 to 30 minutes or until a toothpick embedded into a biscuit tells the truth out. Expel from stove and cool on a wire rack