Viewing post #1220248 by vic
You are viewing a single post made by vic in the thread called Bread and Rolls.
I use a lot of AllRecipes (www.allrecipes.com), but I always modify them. I usually follow the recipe to the letter the very first time, then modify to my tastes. I had posted about my whole wheat pumpkin muffins on the Winter thread (http://cubits.org/bluegardens/thread/view/80373/), so here's the recipe I used with MY modifications
Original Recipe: http://allrecipes.com/Recipe/Pumpkin-Wheat-Honey-Muffins/Det...
My modifications. This usually makes about 16 muffins. Now mind you, I sit at 6000ft, so my baking time is gonna be different than those at a lower altitude.
1.5 cups whole wheat flour
1/2 cup (give or take, usually give) PACKED brown sugar
Ground Cinnamon, Ginger (yes, ginger), Allspice, Nutmeg, & Clove (lots of clove.. I love clove)
3/4 teaspoon baking powder (ClabberGirl)
1/2 teaspoon baking soda (Arm & Hammer.. this is how I keep the two separate as I get them confused)
Mix all this in a medium size bowl with a wooden spoon. The brown sugar is gonna be a pain in the patookie to break up, but mix as well as you can. Once most of the really big lumps of sugar are broken up & everything's mixed really well, add the following:
3/4 cup pumpkin.. give or take, usually give
1 stick melted butter (not margarine, but butter)
1/2 cup heated honey (mixes much easier.. give or take.. I always give more..)
I mix the eggs up first, then add the pumpkin & butter. The batter will be really thick & hard to maneuver 'cuz it's a really dry batter at this time. Then add the heated honey. That'll make it really soft & easier to mix up. It's at this time you add the optional stuff:
1 cup soaked raisins (completely optional)
crushed nuts (walnuts would be best, but I had a ton of pecans this time, so used that)
1/2 bag White Chocolate chips
Make sure that the oven is preheated to 350degs. Spray a muffin pan w/Pam (in case you dribble, makes cleanup much easier), line the muffin pan w/muffin liners, drobble the batter into the muffin liners about 3/4 full. Put in oven for the prescribed 18 minutes. I've found that I need the 18, then 5, then 3 minutes for them to be completely cooked. Look to see if they're wet still.. I pull them out & touch. If they look wet, I put 'em right back. If they don't look wet, but don't spring back when gently pressed, I put 'em back. If they spring back when pressed, then I leave 'em on top of the stove for an extra 2 minutes (the top of my stove is warm, too), then pop 'em in the garage to cool (I use my steps in my garage like a mudroom).