Saturday it was 74 degrees and yesterday at noon it was 33 degrees. We had early morning thunderstorms and got some well deserved rain...1 to 2 inches depending on where you live in the city and then before lunch, sleet.
After church and lunch out yesterday, coming home I knew I would spend the afternoon baking in the kitchen. I cook but I enjoy baking so much more.
One of the recipes I made yesterday was for Pumpkin-Chocolate- Chip Muffins. It is another recipe I have in my notebook or recipes/ideas that I cut from some magazine. The first time I made it was in October, 2010. I made it twice earlier this year. It calls for mini chocolate chips, but I didn't have any. So I decided to use butterscotch chips. I'm so glad I did. I have a couple of recipes that incorporate pumpkin and butterscotch. I know they taste good with the chocolate chips, too. I indicated my changes in the parenthesis.
PUMPKIN (BUTTERSCOTCH) CHIP MUFFINS
2 cups all-purpose flour (I used 1 cup of soft wheat flour and 1 cup whole wheat pastry flour.)
3/4 cup packed light brown sugar (I used 1/4 cup + 2 tablespoons of Brown Sugar Blend)
1 tablespoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
3/4 teaspoon salt
pinch of ground allspice
3/4 cup solid-pack pumpkin puree
1 egg
2/3 cup nonfat milk
3 tablespoons light margarine
1 teaspoon vanilla
1/2 cup butterscotch chip or mini chocolate chips
Preheat oven to 375 degrees. Coat 12-cup muffin pan with nonstick cooking spray.
Combine flour(s), brown sugar, baking powder, cinnamon, ginger, salt, and allspice in large bowl with a whisk.
In a separate bowl, beat together pumpkin puree, egg, milk, butter and vanilla. (I used a wooden spoon.)
Pour into flour mixture;
stir until well combined.
Fold in chips.
Divide batter among prepared muffin cups. (I probably filled mine with a little too much batter and only got 11 muffins. Fill the empty cup with about a half inch of water for even baking.)
Bake for 25 minutes. Check doneness with a toothpick.
Cool in pan on wire rack for 10 minutes.
Remove and continue cooling.
Serve warm.
After church and lunch out yesterday, coming home I knew I would spend the afternoon baking in the kitchen. I cook but I enjoy baking so much more.
One of the recipes I made yesterday was for Pumpkin-Chocolate- Chip Muffins. It is another recipe I have in my notebook or recipes/ideas that I cut from some magazine. The first time I made it was in October, 2010. I made it twice earlier this year. It calls for mini chocolate chips, but I didn't have any. So I decided to use butterscotch chips. I'm so glad I did. I have a couple of recipes that incorporate pumpkin and butterscotch. I know they taste good with the chocolate chips, too. I indicated my changes in the parenthesis.
PUMPKIN (BUTTERSCOTCH) CHIP MUFFINS
2 cups all-purpose flour (I used 1 cup of soft wheat flour and 1 cup whole wheat pastry flour.)
3/4 cup packed light brown sugar (I used 1/4 cup + 2 tablespoons of Brown Sugar Blend)
1 tablespoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
3/4 teaspoon salt
pinch of ground allspice
3/4 cup solid-pack pumpkin puree
1 egg
2/3 cup nonfat milk
3 tablespoons light margarine
1 teaspoon vanilla
1/2 cup butterscotch chip or mini chocolate chips
Preheat oven to 375 degrees. Coat 12-cup muffin pan with nonstick cooking spray.
Combine flour(s), brown sugar, baking powder, cinnamon, ginger, salt, and allspice in large bowl with a whisk.
In a separate bowl, beat together pumpkin puree, egg, milk, butter and vanilla. (I used a wooden spoon.)
Serve warm.
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