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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 24 |
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A nice muffin recipe for fall. They also freeze well. Ingredients:
3 cups bread flour |
2 cups sugar |
1/4 cup butter, melted |
1/4 cup vegetable oil |
3 eggs |
1 1/2 cups canned pumpkin |
1/2 cup water |
1 1/2 teaspoons baking powder |
1 teaspoon baking soda |
1 teaspoon salt |
3/4 teaspoon cinnamon |
1/2 teaspoon nutmeg |
1/2 teaspoon cloves |
1 1/2 cup golden raisins |
1 cup of walnuts or pecans, chopped |
Directions:
1. In a bowl, combine sugar, melted butter, oil, egg, pumpkin and water
2. Beat for 90 seconds until well mixed
3. Whisk together flour, baking powder, baking soda, salt and spices until no streaks remain
4. Combine flour mixture with pumpkin mixture
5. Stir in nits and raisins, stirring only until all ingredients are mixed
6. Cover batter and let stand at room temperature for 60 minutes
7. Preheat oven to 400
8. Fill greased muffin cups 2/3 full
9. Bake for 15-20 minutes or until muffin tops spring back when lightly touched
10. Brush tops of muffins with melted butter while still warm and sprinkle with coarse sugar, if desired (omit this step if freezing)
11. If the muffins are to be frozen, let cool for one hour, then tightly wrap in plastic wrap and store in zip lock freezer bags.
12. To reheat, wrap loosely in foil and bake for 5-10 minutes at 350F., or they may be reheated in the microwave loosely wrapped in a damp paper towel
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