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Monday, November 8, 2010

Happy Pumkin Muffins

with a wink and a smile...



These happy faces were a sheer accident.  Note those adorned with chocolate chips for the kids smile with glee, while the adult walnut cranberry are just muffins, nuts!



 Pumpkin Muffins
adult and kid version  
from: The American's Test Kitchen
Family Cookbook
adapted

2 cups all purpose flour
1t baking soda
1t baking powder
2t cinnamon
1/2t sea salt
1/2t  nutmeg ( I prefer freshly grated)
1 15oz can organic pumpkin
1 cup sugar
8T butter melted and cooled
2 lg eggs
3t vanilla extract

kids version you choose the amount
chocolate chips

adult version you choose the amount
raw walnuts toasted
dried cranberries

~ set oven to 350 degrees
~ whisk flour, baking soda, baking powder, cinnomon, salt, nutmeg and ginger in a large bowl.
~ mix pumpkin, sugar, melted butter, eggs and vanilla in another large bowl until frothy.
~ GENTLY fold in pumpkin mixture into the dry ingredients using a rubber spatula until just combined (over mixing will cause gluten to form and brick muffins)
~ line muffin tin and fill 1/3
~ sprinkle with chosen add in - chips, nuts, fruit
~ add more batter to cover and sprinkle some of you add in on top
~ bake on middle rack about 25 minutes
~ should spring back when touched
~ cool on wire rack

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