Это предварительный просмотр рецепта "pumpkin muffins".

Рецепт pumpkin muffins
by Picky Cook

it has been a busy 2010 so far. work always keeps me really busy but i also added a couple projects to my to do list and finally got one of them crossed off my list last weekend.

i have been taking photographs for years. i have so many photos on my computer we finally had to break down and buy a terabyte hard drive about a year ago. the scary part - it is almost full!

i have been meaning to put up a website for my photography and finally did it. picky photo is where i will post my photographs from project 365 (i am taking a photograph a day) and other photos that i love. i hope you enjoy it - i know i have.

back to picky cook ...

i am always searching for muffin recipes that don't use dairy. that is not because i don't like dairy - i do. i just always forget to buy it at the grocery store. if i am honest, i do prefer muffin recipes that do use dairy but i like to have some recipes that don't.

this pumpkin muffin recipe is one of those staples - a must have for every baker. it is quick and easy and i would bet you always have the ingredients on hand. they are moist and wonderfully spicy. i added more cinnamon because i am a certifiable cinnamon lover. i also changed the amount of sugar and type of sugar. i have recently been adding dark brown sugar to recipes when i can. i love the deep flavor it helps to bring to recipes.

pumpkin muffins

Put oven in middle position and preheat oven to 350°F. Put liners in muffin cups.

Whisk together pumpkin, oil, eggs, pumpkin pie spice, nutmeg, 1 teaspoon cinnamon, 1 1/4 cups sugar, baking soda, and salt in a large bowl until smooth, then whisk in flour mixture until just combined.

Stir together 1 teaspoon cinnamon and remaining 1 tablespoon sugar in another bowl.

Divide batter among muffin cups (each should be about three-fourths full), then sprinkle tops with cinnamon-sugar mixture.

Bake until puffed and golden brown and wooden pick or skewer inserted into the center of a muffin comes out clean, 25 to 30 minutes.

Cool in pan on a rack five minutes, then transfer muffins from pan to rack and cool to warm or room temperature.

recipe adapted from smitten kitchen

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