Recipe : Wayside Inn Pumpkin Muffins
These scrumptious muffins are from the kitchen of the historic Longfellow's Wayside Inn in Sudbury, Massachusetts. They are great for a holiday breakfast, but the restaurant serves these muffins any time of the day during the fall season.
Cook Time : 30 minutes
Servings : 24
Ingredients :
8 ounces. raisins soaked
three/4 to one cup water (to soak raisins in; discard after soaking raisins)
15 ounces. can pumpkin
1 3/four cups sugar
three/four cup eggs or 4 massive eggs
1 tsp. baking soda
1/2 tsp. sea salt
1/four tsp. ground cloves
1/four tsp. ground nutmeg
1/four tsp. ground cinnamon
half of cup canola oil or coconut oil
3 cups UNBLEACHED all-reason flour (bleached flour toughens baked goods)
2 tsp. baking powder
How To Make :
Soak raisins in about a cup of hot water about 15-30 minutes, or till plump.
Drain.
vicinity pumpkin, sugar, eggs, baking soda, salt, baking powder, cloves, nutmeg, cinnamon and oil in a big mixing bowl.
blend elements thoroughly.
upload flour and soaked raisins and stir with a wood spoon just until integrated.
Do now not overmix the batter.
Grease muffin tins and spoon batter calmly into 24 muffin tins.
Bake at 400° till golden brown – approximately 15-20 mins.
Yield: 2 dozen regular-sized muffins or four dozen miniature truffles.
Recipe Source : Wayside Inn Pumpkin Muffins
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