In a large mixing bowl, beat egg, sugar, pumpkin and oil until smooth. Combine flour, baking soda, baking powder, cinnamon andsalt; add to pumpkin mixture and mix well. Fold in chcoolate chips. Fill greased or paper-lined muffin cups 3/4 full. Bake at 400 F. for 16-20 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Yield: about 24 standard-size muffins. Grand Prize winning Muffin recipes submitted by Cindy Middletonm Champion, Alberta MC formatting by firstname.lastname@example.org Recipe by: Country Woman Magazine, May/June 95, p. 29 Posted to MC-Recipe Digest by Roberta Banghart
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|Serving Size: 1 Serving (138g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 131 (32%)|
|Amt Per Serving||% DV|
|Total Fat 14.5g||19 %|
|Saturated Fat 2.1g||10 %|
|Monounsaturated Fat 8.1g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 176.2mg||54 %|
|Sodium 392.2mg||14 %|
|Potassium 144.1mg||4 %|
|Total Carbohydrate 63.5g||19 %|
|Dietary Fiber 0.6g||3 %|
|Sugars, other 62.8g|
|Protein 7g||10 %|
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Calories per serving: 405
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