Pumpkin and Corn Muffins - Kraft Recipes Top
Comida Kraft
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Pumpkin and Corn Muffins

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  • 1. Preheat the oven to 425°F (220°C).
  • 2. Grease muffin pans.
  • 3. Sift flour, baking powder and soup mix into a bowl. Discard remaining dehydrated vegetables. Add grated pumpkin to sifted mixture.
  • 4. Stir parsley and cheese into mixture.
  • 5. Combine butter, milk and egg.
  • 6. Make a well in the center of the dry ingredients and pour in the liquid ingredients. Add the corn.
  • 7. Combine well until dry ingredients are just moistened.
  • 8. Fill the muffin pans 3/4 way with the mixture. Sprinkle with paprika.
  • 9. Bake for 12 - 15 minutes or until the muffins are golden brown. Cool on a wire rack.
  • 10. When cool, split almost in half lengthwise and spread the cut surface with a little cream cheese.

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