Pumpkin muffins
This recipe is still in American units of measure
2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp salt
1 can (15 to 16 ounces) pumpkin puree
1/3 cup melted butter
1/2 cup evaporated milk or half-and-half
1/2 cup brown sugar, packed
1/4 cup granulated (caster) sugar
2 large eggs, beaten
1 tsp vanilla
1/2 to 3/4 cup chopped pecans or raisins
cinnamon-sugar, optional
Preparation:
Directions for Pumpkin Muffins
In a large bowl combine flour, baking powder, baking soda, cinnamon, and salt. Stir to blend
In separate bowl, combine pumpkin, melted butter, milk or half-and-half, the beaten eggs, sugars, and vanilla; mix until blended.
Stir pumpkin mixture into the dry ingredients until moistened. Fold in pecans or raisins. Do not overmix.
Line 12-cup muffin tin with paper liners or grease well and dust with flour. I use a baking spray. Fill the about 3/4-full with the pumpkin muffins batter, sprinkle with cinnamon-sugar if desired, and bake at 375° for 20 to 25 minutes.
Serve warm or at room temperature. Makes 12 to 16 pumpkin muffins.
OKay, to anglify that recipe (this is best I can do using my instant converter),
1/3 cup is 82.50 millilitres
1/2 cup is 125 millilitrees
1/4 cup is 62.50 millilitres
And a 15-16 oz can of pumpkin puree is about 453.60 grams of fresh pumpkin flesh (just make sure to steam an then drain it really well first).
Also, I am much more generous than that with the spices and I also chuck in a pinch of ground cloves, too.
Cinnamon sugar is something we do in the States where (just like it sounds) you combine ground cinnamon and caster sugar, shake it all up and then sprinkle it on toast or muffins or even in hot chocolate. I always have a pot of it mixed and at the ready. Loooove it!
Ooops, forgot to add that 375 degrees is gas mark 5 or 190 C.
Why is "phonics" not spelled the way it sounds?
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