In constant pursuit of coffee and Christ

Sunday, February 1, 2015

Pumpkin Raisin Muffins

There comes a point, for me anyways, after the holiday season where my love of pumpkin dwindles... yes, even to the extent that the amazingness of a PSL cannot bring it back to life. So, when I was hit by the baking bug a couple of days ago, and pumpkin actually sounded appealing again, I went straight for an all around crowd-pleaser, the muffin. Not only did this new concoction not disappoint, I have been asked for the recipe by several people (one of the best things about a muffin is how easily they are shared). Even at three days old, the last muffin was as good as the first, not always an accomplished feat for something containing pumpkin and whole wheat.

 From my kitchen to yours, the recipe:

Pumpkin Raisin Muffins

1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup packed brown sugar
2 tsp baking powder
1/4 teaspoon ginger
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1/4 allspice
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon baking soda
1 egg, lightly beaten
1 teaspoon vanilla
1 cup pumpkin
1/4 cup skim milk
1/4 cup vegetable oil
1 cup old fashioned oats
1/2 cup raisins

Preheat oven to 375 degrees Fahrenheit. 
In large mixing bowl, combine first eleven ingredients and set aside.
Combine egg, vanilla, pumpkin, milk, and oil, add to dry ingredients until just moist.
*Never over mix a muffin!
Fold in oats and raisins
Spoon into greased/lined muffin tins until 3/4 full
Bake for 15-20 minutes or until an inserted toothpick comes out clean.
Cool in tin, on wire rack, for 5 minutes then continue cooling, removed from pan, upside down on wire rack.

These muffins really do taste as good as they smell! 

Of course, if you really want to duplicate my recipe, you'll be blasting Frank Sinatra and dancing around the kitchen with your son.

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