Spicy Chile Pumpkin Muffins |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This muffin recipe calls for dried ground habaneros, but you as cook, can substitute any dried ground chile. In my experience, these muffins are moist enough that they don't need butter or margarine on them. Make a lot and freeze them for future meals. From: The Habanero Cookbook by Dave DeWitt & Nancy Gerlach Ingredients:
1 1/4 cups all-purpose flour |
3 teaspoons baking powder |
1/4 teaspoon salt |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground dried habanero chile |
1/4 teaspoon ground nutmeg (fresh preferred) |
1/2 cup shortening |
3/4 cup sugar |
2 eggs |
1 cup pumpkin puree |
1/2 cup milk |
1/4 cup raisins (optional) |
2 tablespoons sugar |
1/2 teaspoon ground cinnamon |
Directions:
1. Preheat an oven to 375°F.
2. Oil 12 muffin-tin cups.
3. In a medium bowl, sift together the flour, baking powder, salt, 1/2 teaspoon ground cinnamon, chili powder, and nutmeg.
4. Cream shortening and 3/4 cup sugar together until fluffy.
5. Add the eggs, one at a time, beating well after each addition.
6. Beat in the pumpkin, and mix well.
7. Combine 2 tablespoons sugar with 1/2 teaspoon cinnamon. Mix well.
8. Spoon the batter into the prepared muffin cups, filling them two-thirds full. Sprinkle the cinnamon-sugar mixture over the top.
9. Bake until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.
10. Let cool in the muffin tins before turning out.
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