Pumpkin Muffins
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submitted by pzippy |
from us |
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you don't need to wait for autumn to celebrate the spirit of the harvest. |
create your own holiday season any time of year with these golden muffins. |
for a touch of texture, and to give more of an intriguing bitter edge to |
the muffins, coarsely chop the orange rather than grating it. the easiest |
way to do this is to shave off the outermost peel with a vegetable peeler |
and then to chop the shavings into smaller pieces with a sharp knife. |
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recipe notes: the range of sugar allows you to make these sweeter or not, |
according to your taste. cooked sweet potato or winter squash can be |
substituted for the pumpkin. canola oil can be substituted for some or all |
of the butter. |
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| nonstick cooking spray |
2 cup | unbleached all-purpose flour |
1/2 tsp | salt (rounded measure) |
1-1/2 tsp | baking powder |
1-1/2 tsp | cinnamon |
1 tsp | ground ginger |
1/4 tsp | allspice |
3 to 4 Tbsp | granulated sugar |
1 Tbsp | chopped orange zest |
1/3 cup | (packed) dark brown sugar |
1 cup | mashed pumpkin |
1 large | egg |
1/2 cup | milk |
1 Tbsp | vanilla extract |
4 Tbsp | (1/2 stick) unsalted butter, melted |
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yield: 8 to 10 muffins |
preparation time: 15 minutes, plus 20 to 25 minutes to bake |
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preheat the oven to 400 f. lightly spray 8 standard (2 1/2-inch-diameter) |
muffin cups with nonstick spray. combine the flour, salt, baking powder, |
spices, granulated sugar and orange zest in a medium-sized bowl. crumble |
in the brown sugar and mix with a fork or your fingers until thoroughly |
blended. measure the pumpkin into a second medium-sized bowl. add the egg, |
milk, and vanilla, and beat with a fork or a whisk until smooth. slowly |
pour this mixture, along with the melted butter, into the dry ingredients. |
using a spoon or a rubber spatula, stir from the bottom of the bowl until |
the dry ingredients are all moistened. don't overmix; a few lumps are |
okay. spoon the batter into the prepared muffin cups. for smaller |
muffins, fill the cups about four-fifths full. for larger muffins, fill |
them up to the top. if you have extra batter, spray one or two additional |
muffin cups with non-stick spray and fill with the remaining batter. |
bake in the middle of the oven for 20 to 25 minutes, or until lightly |
browned on top and a toothpick inserted into the center comes out clean. |
remove the pan from the oven, then remove the muffins from the pan and |
place them on a rack to cool. wait at least 30 minutes before serving. |
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http://www.simpleinternet.com/recipes/ |
international recipes online |
on-line culinary discussion at food.chat: |
http://www.simpleinternet.com/foodchat/ |
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(ID: 9156) Mirror: rec.food.recipes: Sun, Jan 11, 2004 |