This recipe comes to you courtesy of Betty Crocker. It's so easy and delicious that I made it once on Thursday and then twice on Sunday. I was going to a friend's house for brunch on Sunday and wanted to try this recipe out before-hand. That was why I made them on Thursday. After trying them, I decided what changes I wanted to make and made a fresh batch for my friends on Sunday morning. Well I left my friend with the extras of course so I had to make an additional batch on Sunday afternoon to have for myself this week! So here's the recipe, as written. I'll indicate my changes below it.
Pumpkin Muffins
1 1/2 cups all-purpose flour
1/2 cup sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 cup milk
1/2 cup canned pumpkin
1/4 cup butter, melted
1 egg
1/2 cup raisins
Heat oven to 400 degrees. Grease bottoms of 12 medium muffin cups. Mix all ingredients just until flour is moistened. Batter should be lumpy. Fill muffin cups 2/3 full. Sprinkle 1/4 teaspoon sugar over batter in each cup. Bake 18 to 20 minutes. Immediately remove from pan.
Mel's Variation: I used 1 cup all-purpose flour and 1/2 cup whole wheat flour. I didn't like the taste of the nutmeg and didn't think there should be equal amounts of nutmeg and cinnamon, so I kept the nutmeg amount the same and did more like 3/4 teaspoon of cinnamon. The first time I made these, they only made 11 muffins. I also thought the taste of the pumpkin could be stronger, so the second and third times, I used more pumpkin puree. . . maybe an extra tablespoon and a half. It was a rounded 1/2 cup anyway. Lastly, I think it was more like 1/8 teaspoon of sugar that I sprinkled on top of each muffin before baking. I looked at 1/4 teaspoon and it just looked like too much.
For the future, I'm thinking of experimenting more and maybe using half the amount of butter and adding 2 tablespoons of canola oil or applesauce.
No comments:
Post a Comment