Here is a pumpkin muffin recipe that was posted recently that has nuts and
rasins. You could add them to bran muffins or banana muffins too. Also you
could take any sweet bread like banana bread and make muffins out of them.
Bernice
PUMPKIN MUFFINS Recipe
from "Baking From My Home to Yours" by Dorie Greenspan
(Houghton Mifflin, 2006).
St. Paul Pioneer Press
Makes 12 muffins.
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon freshly grated nutmeg
Pinch of ground allspice
1 stick (8 tablespoons) unsalted butter, at room temperature
1/2 cup sugar
1/4 cup (packed) light brown sugar
2 large eggs
1/2 teaspoon vanilla extract
3/4 cup canned unsweetened pumpkin puree
1/4 cup buttermilk
1/2 cup golden raisins
1/2 cup chopped walnuts or pecans
1/3 cup sunflower seeds, for topping
To prepare oven, muffin cups: Place rack in center of oven. Preheat oven to
400 degrees. Butter or spray 12 molds in regular-size muffin cups or fit
molds
with paper cups. Alternatively, use silicone muffin pan, which needs neither
greasing nor paper cups. Place pan on baking sheet.
To prepare dry ingredients: In bowl, whisk together flour, baking powder,
baking soda, salt and spices. Set aside.
To make batter: Working with stand mixer fitted with paddle attachment or
with hand mixer in large bowl, beat butter at medium speed until soft. Add
granulated
sugar and brown sugar. Beat until light and smooth. Add eggs, 1 at a time.
Beat for 1 minute to incorporate each eggs. Beat in vanilla. Reduce mixer
speed.
Mix in pumpkin and buttermilk. Add dry ingredients in steady stream, mixing
only until they disappear. (Note: To avoid overmixing, stop machine early
and
use rubber spatula to stir in any remaining dry ingredients.) Stir in
raisins and nuts.
To bake muffins: Divide batter evenly among muffin cups. Sprinkle a few
sunflower seeds over top of each muffin. Bake for about 25 minutes or until
knife
inserted into center of muffins comes out clean. Transfer pan to a rack.
Cool muffins for 5 minutes in pan. Carefully remove each muffin from mold.
Cool
completely on rack.
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----- Original Message -----
From: "Blaine Deutscher" <[email protected]>
To: "Cooking in the Dark" <[email protected]>
Sent: Thursday, October 15, 2009 1:25 AM
Subject: [CnD] Muffins with razons and Nuts
Hello there.
I was wondering if anyone had muffins that had a combination of razons and
nuts?
Blaine
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