Warm Autumn Welcome!
The "baking corner" in our "new" kitchen is in full swing ... we haven't installed the shelves for the jars that will house all dry-goods ... we hope to have those in this weekend as we eagerly prepare for the sub-way tile installation next week! In the meantime, my desire for baking has increased with the cooler temps and the beauty of the autumn colors outside.
Here's a recipe that will go down through the ages ... generation to generation.
What I like about this recipe is that the batter bakes up so nicely! They puff up perfectly ... which means they don't "goo-over" the sides of the muffin pan ... hate when that happens. I like a muffin that has a good "perky" muffin top! Isn't that weird ... talking about perkiness of muffin tops ... but it really does matter to me :O) The 2nd benefit of this batter is that they stay crazy moist for days ... not kidding ... they taste as good on day #3 as they do on day #1.
2 cups sugar
1 - 1/2 cup oil
1 - 3/4 cup canned pumpkin
3 cups flour
1 Tbls. cinnamon
2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
2 cups raisins (optional)
1 cup walnuts, chopped (optional)
Beat eggs lightly. Add next 3 items. Beat
thoroughly. Sift dry ingredients and mix until
smooth. Sitr in raisins & nuts. Fill greased muffin
cups (I don't use paper liners) 2/3 full and sprinkle tops
with brown sugar. Bake @ 350 degrees for 15-20
Yield: 2 dozen
|davis enjoying a warm pumkin muffin for snack!|
~ happy autumn baking my friend ~