Marshall Field Pumpkin Muffins

Marshall Field Pumpkin Muffins

Makes about 2 dozen muffins

2 cups all-purpose flour
2 cups cake flour
2 tsp baking powder
1 tsp salt
1 1/4 cups sugar
1 1/4 tsp cinnamon
1 1/4 tsp nutmeg
2 medium eggs
1 1/4 cups cooked, pureed pumpkin
1 1/2 cups milk
10 Tbsp butter
1 cup raisins
2 Tbsp sugar

Sift first seven dry ingredients together.
Beat eggs slightly and combine with pumpkin and milk.
Add to dry mixture. Mix well.
Melt butter and add to mixture. Mix well.
Add raisins. Mix well.
Fill well-greased or lined muffin tins two-thirds full.
Sprinkle with sugar.
Bake in 400 degree F oven for 20 to 25 minutes until baked
through and golden brown.

Source: Recipe furnished by Food Planning office of Marshall Field & Co., Wauwatosa, WI, printed in the Milwaukee Sentinel - Apr 15, 1982