* Exported from MasterCook *
Muffins, Pumpkin Muffins with Cranberries and Chocolate
Recipe By :Laurel
Serving Size : 8 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Fruit
Muffins/Rolls Posted
Amount Measure Ingredient -- Preparation Method
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2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon freshly grated nutmeg
pinch ground allspice
1/2 cup unsalted butter -- at room temp
1/2 cup granulated sugar
1/4 cup packed light brown sugar
2 large eggs
1/2 teaspoon pure vanilla extract
3/4 cup unsweetened pumpkin puree -- (NOT pumpkin pie filling)
1/4 cup buttermilk
1/2 cup cranberries -- fresh or frozen (no need to thaw)
1/2 cup semisweet chocolate chips -- or chunks
FOR TOPPING (OPTIONAL)
pumpkin seeds -- or sunflower seeds
Preheat oven to 400F. Lightly grease your muffin tin, both inside and
along the top edge. I usually use a silicone pastry brush and a bit
of vegetable shortening. It just takes a few seconds. Alternately,
you could use paper liners.
In a medium bowl, whisk together the flour, baking powder, baking
soda, salt, and spices. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat
the butter and sugars together on medium speed until light and
fluffy, about 3 or 4 minutes. Scrape down the sides of the bowl and
add the eggs, one at a time, beating well after each. Add the vanilla
and beat again to incorporate. Turn the mixer down to low and add the
pumpkin puree and the búttermilk.
When making muffins, it's especially important to not overwork the
batter once the flour has been added, otherwise the muffins can turn
out tough and bread-y. If you're careful, you can add the dry
ingredients with the mixer on low speed. Personally, I opted to
remove the bowl from the mixer at this point and fold the dry
ingredients in with a spatula. Add the chocolate and cranberries to
the bowl before the flour has been completely incorporated. Stir only
as much as absolutely necessary - it's okay if there are still
streaks of flour.
Using a large spoon or ice cream scoop, portion the batter into the
muffin tin. Sprinkle the tops with pumpkin seeds or sunflower seeds
(optional). Bake for about 20 to 25 minutes, rotating the pan halfway
through, until a toothpick inserted in the centre of a muffin comes
out clean (although there will likely be streaks of melted
chocolate). Allow to cool on a wire rack for about 5 to 10 minutes
before removing from the muffin tin.
These muffins are best when they're still warm and the chocolate is
all melty. If you're eating them later, try reheating them for about
15 to 20 seconds in a microwave.
Source:
"Adapted from Dorie Greenspan's Baking: From My Home to Yours"
S(Internet address):
http://wannacomewith.com/2014/09/pumpkin-muffins-with-cranberries-and-chocolate/
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Per Serving (excluding unknown items): 375 Calories; 16g Fat (38.3%
calories from fat); 6g Protein; 53g Carbohydrate; 2g Dietary Fiber;
84mg Cholesterol; 261mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 3 Fat; 1 1/2 Other
Carbohydrates.
NOTES : 2020 - 0922