I am not a Pampered Chef distributor, so there is no personal gain when I say, Pampered Chef muffin tins are hands down, THE VERY BEST pan out there for baking muffins. I do spray them with a bit of Pam, but the muffins just fall out of them when they're done.
Somewhere I've read that if you have any extra spaces in the muffin tin, fill it with some water before baking. I guess this is better for your pan. I'm not sure of the technical reason, but it sounded good to me, so when I doubled this recipe, and there was only enough dough/batter for 23 muffins, I went ahead and filled the last space with water before I baked it.
RECIPE
(I got this recipe from More Muffins by Jean Childress p. 25)
Ingredients
Directions
Ingredients
- 1 1/2 Flour
- 1 Cup Sugar
- 1 tsp Baking Soda
- 1 tsp Cinnamon
- 1/2 tsp Cloves
- 1/4 tsp Allspice
- 1/4 tsp Salt
- 2 Whole Eggs
- 1 Cup Cooked Pumpkin
- 1/2 Cup Butter (Melted)
- 1 Cup Semisweet Chocolate Chips
Directions
- Preheat Oven to 350. Grease or line muffin tin. Combine dry ingredients & set aside. In large bowl, beat eggs. Stir in pumpkin, melted butter & chocolate chips. Blend well. Add dry ingredients, stirring just until moistened. Spoon into muffin tins. Bake 20-25 minutes. These are really sweet and yummy. Can almost be a dessert.
- Posted using BlogPress from my iPhone
No comments:
Post a Comment