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Pumpkin Muffins with Crystallized Ginger & Raisins
Nb persons: 24
Yield: 1
Preparation time: 20
Total time: 45
Source: Heidel Family Cookbook
| Prep Time – 20 Min Baking Time 25 Minutes Ingredients: | |
| 16 oz | Pumpkin, 1 can solid packed pureed |
| 1 cup | Butter, 2 sticks - Unsaltred |
| 2 cups | Brown Sugar, solid packed |
| 4 each | eggs, Large |
| 1/2 Cup | Apple Cider |
| 3 1/2 Cups | Flour, Unbleached |
| 2 tsp | Baking Powder |
| 2 tsp | Baking Soda |
| 4 1/2 tsp | Cinnamon, Ground |
| 4 1/2 tsp | Ginger, Ground |
| 1 tsp | Nutmeg |
| 1/2 tsp | Cloves, Ground |
| 1 Cup | Ginger, Crystallized |
| 1 1/2 Cup | Raisins, Golden |
| 2 tsp | Sugar, Coarse Ground |
Directions
1. Preheat oven to 350 degrees F
2. Liberally grease 24 large muffin cups with butter
3. Dice the crystallized ginger into raisin sized chunks
4. Stir the pumpkin, brown sugar, and melted butter in a large mixing bowl
5. Add eggs & cider – beat until mixture is smooth
6. Sift the flour, baking powder, baking soda, salt, cinnamon, ground ginger, nutmeg, and cloves into another bowl. Stir to mix ingredients well
7. Gradually stir the flour mixture into the pumpkin mixture until thoroughly blended
8. Fold in the diced crystallized ginger and raisins until evenly distributed
9. Put batter into muffin tin cups filling about to the 80% level.
10. Sprinkle coarse sugar sparingly over each mufffin
11. Bake 20 – 25 minutes until golden brown and a toothpick inserted into the center of a muffin comes out clean
12. Let muffins stand in the tins for 5 minutes to cool a bit
13. Use a fork to gently release and then pop out the muffins on to a wire rack to cool. Note: the muffins are very delicate at this stage – set them upright on the rack and let cool until they are just warm to the touch and have hardened so they can be handled.
14. Serve warm with butter
Muffins can be frozen for several weeks
Crystallized ginger can be found at Williams-Sonoma or in the spice aisle of some super markets.
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