Happy Wednesday! I hope your week is going well for you!
Sometimes I have pictures for you, and sometimes I don't.:-) Today is one of the "don't" times.
In an earlier blog, I shared some pictures with you of some pumpkins that had "volunteered" in the garden via the compost. The Husband has harvested these pumpkins, and over the week-end, one of them was baked! It was cut down the middle, the seeds removed, then placed cut side down onto a parchment covered baking sheet. After about 30 minutes or so baking at 375 degrees, we tested it by slight touch to see how tender it might feel. We left it a little bit longer, but it wasn't long before it was ready. The best pumpkin juice baked out of it! I have used it for sweetening cooked apples! We transferred the pumpkin halves to another place for cooling. After it cooled, we peeled the skin right off of it! So - we have been having a "Pumpkin Fest!" Here is a recipe I want to share with you.
1/2 cup milk
1/2 cup pumpkin
!/4 cup oil
1 1/2 cup flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup seedless raisins
- Beat egg slightly with fork. Stir in milk, pumpkin, and oil. Blend dry ingredients; stir in just until flour is moistened. Batter should be lumpy. Fold in raisins. Fill greased muffin cups 2/3 full. Sprinkle 1/4 teaspoon sugar over each muffin. Bake at 400 degrees F for 18 to 20 minutes. Yield: 12 muffins.
We have had rain here this week and estimate perhaps a total of around 2 1/2 inches!
Thank you for reading. I really appreciate your comments.