post edited on 1/10/06: recipe typo...left out 2 eggs but apparently the recipe is fine without the eggs according to a friend who has made the muffins sans eggs many times since she got the recipe from me.
Today in the crockpot...Turkey Breast with Cranberry Sauce (with a chicken subbed for the turkey). My house smells so good!
Lydia and I mixed up some pumpkin muffin batter the other evening. This is a batter that you can keep in the frig for up to two weeks and bake fresh muffins whenever you want them. We especially like to make mini-muffins which are perfect for an afternoon snack or tucked into a lunchbox. I used my own roasted pumpkin in the batter this time...yum!
Refrigerator Pumpkin Bran Muffins
From Pillsbury's Best Muffins and Quick Breads (Clarkson Potter; March, 1999)
Yield: 30 muffins
The secret to refrigerated muffin batters is the double-acting baking powder. It reacts first with liquids and then with heat during baking. Because baking powder loses its ability to leaven baked goods over time, use it before the expiration date on the package.
Prep Time: 20 minutes (Ready in 45 minutes)
- 2 cups shreds of whole bran cereal
- 1 1/2 cups buttermilk*
- 1 cup canned pumpkin
- 1/2 cup oil
- 2 teaspoons grated orange peel
- 2 eggs
- 2 1/2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon cloves
- 1/4 teaspoon allspice
- 1/2 cup chopped nuts, if desired
- 3 tablespoons sugar
1. In large bowl, combine cereal and buttermilk; mix well. Let stand 5 minutes until cereal is softened.
2. To cereal mixture, add pumpkin, oil, orange peel, and eggs and blend well. Add flour, 1 1/2 cups sugar, baking powder soda, cinnamon,
salt, cloves, allspice and puts; mix well. Batter can be baked immediately or stored in tightly covered container in refrigerator for up to 2 weeks.
3. When ready to bake, heat oven to 400 degrees F. Grease desired number of muffin cups or line with paper baking cups. Stir batter; fill greased muffin cups 3/4 full. Sprinkle about 1/4 teaspoon sugar over batter in each cup.
4. Bake at 400 degrees F for 18 to 22 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan. Serve warm.
*
To substitute for buttermilk, use 1 tablespoon plus 1 1/2 teaspoons
vinegar or lemon juice plus milk to make 1 1/2 cups. Or, substitute
1 1/2 cups orange juice for the buttermilk, and add 1 teaspoon
grated orange peel to the batter.
High Attitude (Above 3,500 Feet): Decrease sugar in
batter to 1 1/4 cups. Bake as directed above.
Nutrition Information Per Serving
Serving Size: 1 Muffin. Calories 170 - Calories from Fat
50 - Total Fat 6 g Saturated Fat - 1 g Cholesterol 15 mg - Sodium
125 mg - Dietary Fiber 3 g
Dietary Exchanges: I Starch, 1/2 Fruit, 1 Fat OR 1 1/2 Carbohydrate,
1 Fat
