This recipe from Aunt Martha made a perfect muffin - crisp on the outside and very, very moist on the inside.
2 1/2 cup flour
2 cup white sugar
1 T pumpkin pie spice
1 t baking soda
2 eggs, lightly beaten
1 cup pumpkin, solid pack
1/2 cup vegetable oil
2 cup peeled, finely chopped apples
In a large bowl, mix flour, sugar, spice, baking soda and salt. Set aside. In medium bowl, put eggs, pumpkin, and oil. Add this to dry ingredients; stir until moistened. Stir in apples. Spoon batter into greased muffin tins. Put topping of 2 T flour, 1/4 c sugar, and 1/2 t cinnamon with 5 t butter cut in until crumbly. Then bake in preheated oven for 35-40 minutes.
I used a cup of whole wheat flour and substituted Splenda for the sugar. I did not peel the apples, and they were more diced than finely chopped. I wish I had used brown sugar for the sugar topping, but it was too late before I saw Aunt Martha's preference. I was stingy with the topping on the first dozen, but not on the second since I saw I had plenty left. They were done in my oven in 30 minutes.
2 1/2 cup flour
2 cup white sugar
1 T pumpkin pie spice
1 t baking soda
2 eggs, lightly beaten
1 cup pumpkin, solid pack
1/2 cup vegetable oil
2 cup peeled, finely chopped apples
In a large bowl, mix flour, sugar, spice, baking soda and salt. Set aside. In medium bowl, put eggs, pumpkin, and oil. Add this to dry ingredients; stir until moistened. Stir in apples. Spoon batter into greased muffin tins. Put topping of 2 T flour, 1/4 c sugar, and 1/2 t cinnamon with 5 t butter cut in until crumbly. Then bake in preheated oven for 35-40 minutes.
I used a cup of whole wheat flour and substituted Splenda for the sugar. I did not peel the apples, and they were more diced than finely chopped. I wish I had used brown sugar for the sugar topping, but it was too late before I saw Aunt Martha's preference. I was stingy with the topping on the first dozen, but not on the second since I saw I had plenty left. They were done in my oven in 30 minutes.
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