If you’ve ever looked around on the walls near Caryl’s kitchen, you’ve probably seen where her Fort Lewis Lodge recipes have been featured in magazines. If you ever wanted to take the time to jot them down, but weren’t able to because you were headed out to Hot Springs or down to the watering hole, here they are (follow the RECIPES tags at the bottom of each Blog post to find all the Caryl’s Kitchen recipes we’ve published).
Yield: 12 muffins or 33 mini muffins
Preparation: 10 min
Bake: 20 min
1½ cups self-rising flour
1 cup sugar
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¾ cup vegetable oil
½ cup canned pumpkin
½ cup raisings
½ cup chopped pecans
Preheat oven to 350°. Grease 12 muffin cups or 33 mini-muffin cups; set side.
In a bowl, mix together flour, sugar, cinnamon, & nutmeg.
In another bowl, combine oil, pumpkin, and eggs. Add to flour mixture, stirring well. Add raisins and pecans. Fill muffin cups two-thirds full with batter.
Bake until a wooden pick inserted in the center of the muffin comes out clean, 20 to 25 minutes (15 minutes for mini-muffins). Let cool in pan for 5 minutes.