EMMY'S PUMPKIN-CHOCOLATE CHIP MUFFINS
"Don't dismiss this as an improbable combination; the mellow, distinctive taste of pumpkin is a delightful counterpoint to the chocolate chips. But if you're still anxious about the medley, substitute cinnamon chips, which will give you a much more traditional taste. For a more complex taste, add 1/4 cup Toffee Flavored Bits to the muffins along with the chocolate chips; your family will be back for seconds, guaranteed!"
FOR THE MUFFINS:
1 2/3 cups King Arthur Unbleached All-Purpose Flour
1 1/3 cups granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 cup chocolate chips (or cinnamon chips)
1/4 cup Toffee Flavored Bits (optional)
1/2 cup diced walnuts or pecans
1 teaspoon vanilla
1/3 cup melted butter (OR melted vegetable shortening OR 1/3 cup vegetable oil)
2 large eggs
1 cup (half of a 15-ounce can) solid-pack pumpkin puree (not pumpkin pie filling)
1/3 cup water
FOR THE GLAZE:
1 cup glazing or confectioners' sugar
2 tablespoons melted butter
1 tablespoon milk
1/8 to 1/4 teaspoon ground cinnamon
In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and nutmeg. Stir in the chips and bits of your choice.
In a separate bowl, whisk together the vanilla, melted fat, eggs, pumpkin and water. Make a well in the dry ingredients, fill it with the liquid ingredients, and mix vigorously until everything is well-blended, scraping the bottom and sides of the bowl as you go.
Spoon the batter into the lightly greased or paper-lined cups of a 12-cup muffin pan. The muffin cups should be filled quite full, using a generously rounded 1/4-cup of batter for each muffin.
Bake the muffins in a preheated 350 degree F oven for 25 to 30 minutes, or until a cake tester inserted into the center of a muffin comes out clean. Remove the muffins from the oven; let them cool for 5 minutes, then transfer them from the pan to a rack to cool completely. Store them in a plastic bag or other airtight container.
TO MAKE THE GLAZE:
Just before serving, stir together the glaze ingredients, and drizzle over the muffins.
Source: 12 muffins
Source: King Arthur Flour
"Don't dismiss this as an improbable combination; the mellow, distinctive taste of pumpkin is a delightful counterpoint to the chocolate chips. But if you're still anxious about the medley, substitute cinnamon chips, which will give you a much more traditional taste. For a more complex taste, add 1/4 cup Toffee Flavored Bits to the muffins along with the chocolate chips; your family will be back for seconds, guaranteed!"
FOR THE MUFFINS:
1 2/3 cups King Arthur Unbleached All-Purpose Flour
1 1/3 cups granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 cup chocolate chips (or cinnamon chips)
1/4 cup Toffee Flavored Bits (optional)
1/2 cup diced walnuts or pecans
1 teaspoon vanilla
1/3 cup melted butter (OR melted vegetable shortening OR 1/3 cup vegetable oil)
2 large eggs
1 cup (half of a 15-ounce can) solid-pack pumpkin puree (not pumpkin pie filling)
1/3 cup water
FOR THE GLAZE:
1 cup glazing or confectioners' sugar
2 tablespoons melted butter
1 tablespoon milk
1/8 to 1/4 teaspoon ground cinnamon
In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and nutmeg. Stir in the chips and bits of your choice.
In a separate bowl, whisk together the vanilla, melted fat, eggs, pumpkin and water. Make a well in the dry ingredients, fill it with the liquid ingredients, and mix vigorously until everything is well-blended, scraping the bottom and sides of the bowl as you go.
Spoon the batter into the lightly greased or paper-lined cups of a 12-cup muffin pan. The muffin cups should be filled quite full, using a generously rounded 1/4-cup of batter for each muffin.
Bake the muffins in a preheated 350 degree F oven for 25 to 30 minutes, or until a cake tester inserted into the center of a muffin comes out clean. Remove the muffins from the oven; let them cool for 5 minutes, then transfer them from the pan to a rack to cool completely. Store them in a plastic bag or other airtight container.
TO MAKE THE GLAZE:
Just before serving, stir together the glaze ingredients, and drizzle over the muffins.
Source: 12 muffins
Source: King Arthur Flour
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Thank You To All Who Contribute
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Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
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The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!