Pumpkin Muffins for tomorrow

Pumpkin Muffins

2 C flour

1 ½ t baking powder

½ t baking soda

15 oz unsweetened pumpkin puree

1 t salt

1 ½ t cinnamon

¼ t nutmeg

1/8 t cloves

1 C granulated sugar

1 C brown sugar

1/3 C minced crystallized ginger

½ C oil

4 oz cream cheese

4 eggs

¼ C buttermilk

1 C walnuts, toasted and chopped fine

Mix flour, baking powder, baking soda together in one bowl.

Combine pumpkin, salt, cinnamon, nutmeg, and cloves in saucepan.

Cook, stirring constantly for 6 to 8 minutes.

Stir cream cheese, sugars, and oil into pumpkin mixture.

Mix well, being sure that cream cheese melts.

Add ginger to pumpkin mixture.

Combine flour mixture and pumpkin mixture.

Add nuts.

Distribute into cupcake cups.

I filled 22 large cups about 2/3 full.

Bake at 350 until toothpick inserted into cake comes out clean.

I did today’s batch for 25 minutes

Tomorrow's Baked Good -- Pina Colada Cupcakes

Pina Colada Cupcakes
1 stick (1/2 C) butter melted and cooled
1/3 C pineapple juice
1 T brandy
2 t rum extract
1/2 t vanilla extract
3 eggs
1 1/2 C self-rising flour
1 C sugar
1/3 C crushed pineapple, drained
1/3 C shredded coconut

Mix butter, pineapple juice, brandy, rum extract, vanilla extract. Add eggs one at a time. Mix until light and frothy. Combine flour and sugar. Combine egg mixture with flour mixture. Add pineapple and coconut. Bake at 350 for 25 minutes.
Yield: 12 cupcakes

I would have used rum instead of brandy, but none was available.

The piña colada has been the official beverage of Puerto Rico since 1978.

More Peppers

Carrot Applesauce Cupcakes

Carrot Applesauce Cupcakes
2 3/4 C flour
3 t baking soda
1 t salt
3 t cinnamon
1/2 t nutmeg
1/2 t cardamom
4 eggs
3/4 C oil
2 C Splenda sugar blend
1 t vanilla
1 3/4 C applesauce
3 C shredded carrots
1/2 C walnuts

Mix dry ingredients in one bowl. Mix applesauce and carrots in second bowl. Mix eggs, sugar, oil, vanilla in third bowl. Combine all three bowls mixing just until blended. Add nuts. Fill muffin cups Bake at 350 degrees for 25 minutes. Makes 24 muffins.

More Peppers

Patience with Peppers

Peach Walnut Quick Bread

½ C butter

½ C sugar

1/3 C brown sugar

2 eggs

2 T honey

1 t vanilla

1 ¾ C flour

1 t baking powder

1 t cinnamon

½ t baking soda

1/8 t salt

½ C milk

1 can peach chunks, drained

½ C walnuts

Cream butter and sugars. Add eggs one at a time, beating well after each addition. Beat in honey and vanilla. Combine dry ingredients. Mix wet and dry ingredients. Fold in peaches and walnuts. Spoon into three mini loaf pans. Bake at 350 for 45-50 minutes. Cool for 20 minutes before removing from pans to wire racks to cool.

Basil-Pepper-Cheddar Biscuits

1 ½ C flour

1 T baking powder

¼ t salt

½ t dry mustard

¾ C cheddar cheese, shredded

¼ C corn oil

1 egg

1/3 C soy milk

1/3 C water

bacon bits

basil

hot pepper

I had about a quarter of a package of bacon bits which I noticed when I tidied up and reorganized the fridge yesterday. I put those in the oil, along with a very small hot pepper (minced) from my garden, and about two tablespoons of chopped basil (another garden goodie). Then I put the bowl of oil in the oven briefly while I mixed the dry ingredients and added the wet ingredients, and then combined it all. I almost forgot the cheddar cheese, so by the time I remember to mix that in I had already mixed the batter enough. The resulting batter was slightly over mixed. .

Butterscotch Cupcakes

2 1/3 C flour

2 ½ t baking powder

½ t salt

1 C butter

1 C Splenda

3 eggs

1 t vanilla

2/3 C mixture of soy milk and 2% cow’s milk

¾ C butterscotch chips

I followed the instructions about beating the butter for 30 seconds, then beating in the sugar gradually, then each egg one one at a time and mixing well after each addition. After combining the wet and the dry ingredients I was attentive to not mix the batter too much. They turned out very good.

Peppers and Basil

Progress in Garden