Let's see...
I had pumpkin puree left over from last week's bake and pumpkin chips from the scones.
I opted for Pumpkin Chip Muffins. The recipe is from the Joy Of Baking Site. It called for Raisins or Dried Cranberries. But I think Pumpkin Chips sounded like more fun.
Easy to prepare and the rise on the muffins was quite nice. Intoxicating aroma.
I think we may have a winner here.
This recipe is 1/2 of the original. I got 7 nice-sized muffins.
Ingredients-
1/2 cup (120 ml) canned pumpkin puree
1 large egg lightly beaten
60 ml buttermilk (or plain yogurt)
60 ml canola, corn, vegetable, or safflower oil
95 grams of all-purpose flour
75 grams of granulated white sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoons ground cinnamon
1/4 teaspoon salt
70 grams of pumpkin chips
Method-
Preheat oven to 400 degrees F.
Place rack in the middle of the oven.
Line 7 muffin cups with paper liners or spray with a non-stick vegetable spray.
In a medium-sized bowl mix together the pumpkin puree, eggs, buttermilk, and oil. Set aside.
In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, and salt.
Add the milk and egg mixture to the flour mixture.
Stir until just combined.
Fold in the chips.
Do not over mix the batter or the muffins will be tough when baked.
Fill the muffin cups with the batter using two spoons or an ice cream scoop.
Place in the oven and bake for about 18 - 20 minutes, until firm to the touch and a toothpick inserted in the center comes out clean.
Place on a wire rack to cool.
Comments