WeBeenBakin'Too! Muffins. (I have to get more muffin tins; I have
two regular sized, which gives only 12 muffins.)
I made Pear Ginger Muffins, posted by Kay Hartman a few years ago:
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I also made Whole Wheat Pumpkin muffins.
http://users.rcn.com/sue.interport/food/pumkmuff.htm
from Kay:
Pear Ginger Muffins
This recipe is from Stars Desserts by Emily Luchetti.
7 ounces (1 3/4 sticks) sweet butter
3/4 cup firmly packed light brown sugar
6 tablespoons granulated sugar
2 large eggs
1/4 cup milk
1 teaspoon vanilla extract
2 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
Pinch salt
1 tablespoon peeled and grated fresh ginger root
2 cups peeled, cored, and coarsely chopped pears
Preheat oven to 325 degrees.
Paperline the muffin tins or butter them.
Put the butter and the sugars in the bowl of an electric mixer.
Using the paddle attachment, beat on medium speed until light and
creamy. [I still don't own an electric mixer so I just used my hand
mixer with its normal regular beaters and it worked fine.] Add the
eggs and then the milk and vanilla.
Combine the dry ingredients and fold them into the butter mixture.
Stir in the ginger and the pears. [Don't forget to add the liqueur
like I did if you are going to us it.] Do not overmix the batter or
the muffins will be tough.
Spoon the batter into the prepared pans and bake the muffins for
about 30 minutes, until a skewer inserted in the middle comes out
clean. Let the muffins sit in the pan for 5 minutes and then turn
them out.
WHOLE WHEAT PUMPKIN MUFFINS
(Source: Hodgson Mill Stone Ground Whole Wheat Flour bag)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~
2 c sugar
3 c whole wheat flour
1/2 c vegetable oil
1-1/2 tsp baking powder
3 eggs
1 tsp baking soda
1 tsp salt
1-1/2 c pumpkin
1/2 tsp cloves
1/2 c water
3/4 tsp cinnamon
1 tsp nutmeg
1 c raisins (optional)
1 c walnuts
In a large bowl, mix sugar, oil, eggs, pumpkin and water. In a small
bowl mix flour, baking powder, soda, salt, and spices. Add to first
mixture and blend together. Add raisins and/or nuts.
Let stand at room temperature for one hour, during which time preheat
the oven to 400 deg.
Grease 24 muffin tins (or line with paper). Bake 13-15 min. These
muffins freeze well.
Sue(tm)
Lead me not into temptation... I can find it myself!