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Pumpkin Corn Bread
Reviews:
November 22, 2001

Used this recipe to fill 36 mini-muffin tins, omitting the nuts. Baked at 425 for 10 minutes. Came out perfect - flavorful, light muffins - taking them to Thanksgiving dinner today. (Note: I used peanut oil, and stone ground whole grain cornmeal rather than the more common degermed cornmeal.)

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