Muirhead Pecan Pumpkin Butter
Muffins
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½ cup unsalted butter
¼ cup white sugar
2 eggs
1 1/3 cup all purpose flour
1 tsp baking soda
½ tsp salt
1 jar Muirhead Pecan Pumpkin Butter
½ tsp vanilla
2 tsp fresh lemon juice
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Preheat oven to 325° F oven. In a bowl, beat butter and sugar together until creamy and smooth. Add eggs and beat well. Add flour, baking soda and salt, and mix until combined. Stir in Muirhead Pecan Pumpkin Butter, vanilla and lemon juice. Fill buttered muffin pans and bake until a toothpick comes out clean (about 20 minutes).
Muirhead Note: Yield 12 muffins. Greased 12-hole muffin pan.
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| Williams-Sonoma Kitchen |
Muirhead of Ringoes, NJ Inc.
43 Hwy 202
Ringoes, NJ 08551
www.muirheadfoods.com
1-800-782-7803
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