The Organization  MEF Directors & Staff  Profiling Farmers  Supply Management: A Short History  Becoming an Egg Farmer  Unregistered Egg Farmer  Registered Egg Farmer  Farm to Table  Making the Grade  Care & Quality  Specialty Egg Products  Egg Prices  Quota Exchange  Video  Photo Gallery  Brochure  Commonly Asked Questions  Resources  Healthy Living  Egg Nutrition  Nutrition Video  Recipe Collection  Recipe Booklets  Food Handling  Egg Nutrition  Egg Cookery  Buying Eggs  Egg Allergies  Types of Eggs  Processed Eggs   Select Appetizers Breakfast, Brunch & Main Entrées Desserts Kid-Friendly Learn How to Make It! Downloadable Recipe Booklets    Recipes Recipe Collection Dessert Pumpkin Muffins Click photo to enlarge. Ingredients: 2 eggs 1 cup (250 mL) canned pumpkin ¾ cup (175 mL) 2% milk ½ cup (125 mL) canola oil 2 ¼ cups (550 mL) sifted all-purpose flour ¼ cup (50 mL) sugar 2 ½ tsp (12 mL) baking powder ¼ tsp (1 mL) soda ¾ tsp (3 mL) salt ¾ tsp (3 mL) nutmeg ½ tsp (2 mL) ginger ½ tsp (2 mL) cinnamon   Instructions: Heat oven to 400°F (200°C). Grease 12 large muffin cups. Beat eggs in medium mixing bowl. Add pumpkin, milk, oil and stir to blend. Sift flour, sugar, baking powder, soda, salt and spices together into egg mixture. Stir in just until dry ingredients are dampened. Batter should still look lumpy. Spoon into prepared muffin cups. Bake about 20 minutes. Makes 12 large muffins. Nutrients per serving: Calories: 215.4 Carbohydrates: 24.9 g Fat: 11.1 g Protein: 4.3 g
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