Pumpkin Biscuits
A yummy way to increase the Vitamin A in your diet.
Ingredients
- 1 Tbsp light margarine
- 1/2 cup sugar
- 1 Tbsp hot water (20 ml)
- 1 egg
- 1 cup cold cooked butternut squash or pumpkin, strained (6 oz)
- 2 cup self-rising wheat flour (9 oz)
Directions: Standard directions Microwave directions
Preheat oven to 350°F.
Blend margarine and sugar with hot water. Beat in egg and squash. Stir in flour and mix until no dry areas are left.
Using two spoons drop mixture onto a greased biscuit tray. Bake in preheated oven for 10 to 12 minutes.
Prepare as directed but place 4 at a time on paper towel on a microwave dish at least 1/2-inch apart.
Bake on HIGH for 1-1/2 to 2 minutes or until dry and puffy. Rotate every 30 seconds if no turn table.
Remove and cool on a wire rack.
Variations:
If preferred, replace the egg with an equivalent amount of yolk-free egg substitute.
Ingredient suggestion is not included in the nutritional analysis.
Tips:
Biscuits may be frozen and reheated in an oven or microwave oven.