posted by lgskis 10-21-98 1:48 PM
PUMPKIN CORN BREAD MUFFINS
11/2 cups flour
1/2 cup plus 1 tablespoon cornmeal
1 tablespoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 cup granulated sugar
2 tablespoons butter, melted
1/2 cup milk
zest and juice of 1 medium orange
1 cup pumpkin puree
Preheat oven to 400 degrees and butter a muffin pan well.
In a large bowl, stir together the flour, cornmeal, baking powder, baking soda, salt, spices and sugar.
In a medium bowl, whisk together the egg, butter, milk, orange zest and juice and pumpkin puree.
Pour wet ingredients over the dry and - in as few movements as possible - combine the two. Don't worry about lumps, they will cook out.
Spoon mixture into prepared muffin pan.
Bake for 20 minutes or until the muffins are browned and springy to the touch. Remove them from the oven and allow them to cook in the pan on a wire rack for 5 minutes. Then turn them out and allow to cool completely on wire rack.
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