Spice Muffins
Ingredients:
4 eggs
1 cup sour cream or plain yogurt
3 cups pumpkin purée (canned is fine)
1 cup packed light brown sugar
1/2 cup sugar
1/2 lb. (16 Tbs.) unsalted butter, melted
1-1/4 lb. (4-1/2 cups) all-purpose flour
2 Tbs. baking powder
1 tsp. baking soda
1 tsp. salt
3 Tbs. ground cinnamon
3 Tbs. ground ginger
Pinch cloves
Pinch white pepper
1-1/2 cups golden raisins
Directions:
* this batter can be made up to one week ahead and stored in the refrigerator.
4 eggs
1 cup sour cream or plain yogurt
3 cups pumpkin purée (canned is fine)
1 cup packed light brown sugar
1/2 cup sugar
1/2 lb. (16 Tbs.) unsalted butter, melted
1-1/4 lb. (4-1/2 cups) all-purpose flour
2 Tbs. baking powder
1 tsp. baking soda
1 tsp. salt
3 Tbs. ground cinnamon
3 Tbs. ground ginger
Pinch cloves
Pinch white pepper
1-1/2 cups golden raisins
Directions:
- Heat the oven to 350°F.
- In a large bowl, whisk the eggs, sour cream, pumpkin purée, brown sugar, sugar, and butter.
- In another bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, and pepper.
- Slowly add the dry ingredients to the wet, stirring until just mixed. Gently fold in the raisins.
- Grease and flour a muffin tin (or line it with muffin papers, preferably foil).
- Scoop about 1/2 cup batter into each tin so that the curve of the batter is even with the rim of the cup.
- (Refrigerate any extra batter in an airtight container for up to a week.)
- Bake the muffins in the middle of the oven until firm to the touch and a toothpick inserted into them comes out clean, 30 to 35 min.
- Remove the muffins from the tin when they're cool enough to handle.
* this batter can be made up to one week ahead and stored in the refrigerator.