Pumpkin-Raisin-Red Chile Corn Muffins |
|
 |
Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
We bake these in a popover pan, so one muffin is very filling! You'll get a lot more if you use a standard muffin tin. We have found the baking time is the same for popover pans, strangely enough. Very freely adapted from a recipe for blueberry corn muffins by Beth Hensperger. Ingredients:
1 1/4 cups whole wheat pastry flour or 1 1/4 cups white whole wheat flour |
1 cup unbleached all-purpose flour |
3/4 cup cornmeal |
1/3 cup light brown sugar |
1 tablespoon baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 tablespoon ground red chili pepper (we used chimayo, for some heat, use one that suits your taste) |
1 teaspoon cinnamon |
1 1/2 cups buttermilk or 1 cup yogurt thinned with 1/2 cup milk |
1/3 cup corn oil or 1/3 cup canola oil |
1 cup pumpkin puree (half a 15 ounce can) |
3 large eggs |
3/4 cup raisins, plumped in water, apple juice, rum, tequila or 3/4 cup aquavit |
Directions:
1. Preheat the oven to 375 degrees. Spray the cups of 2 or 3 standard muffin tines, or eight to ten popover cups or one-cup ramekins.
2. In a medium bowl, combine the whole wheat and all-purpose flours and the other dry ingredients (up to and including the cinnamon).
3. In another bowl, combine the wet ingredients (up to and including the eggs) with a whisk. Add the wet ingredients to the dry ingredients, stirring just until moistened; the batter will be lumpy. Do not over-mix. Drain the raisins and gently fold them into the mixture with a large spatula to distribute evenly. Spoon the batter into the baking cups, filling them level with the top.
4. Bake for 25 to 30 minutes, or until golden and the tops are dry and springy to the touch. A cake tester inserted into the center will come out clean. Cool in the baking pan/cups for five minutes before removing to cool on a rack. Serve warm.
|
|