Ingredients
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1 1/4
-
1
-
3/4
-
1/3
-
1
-
1
-
1/2
-
1
-
1
-
1 1/2
-
1/3
-
1
-
3
-
3/4
-
Directions
Pumpkin-Raisin-Red Chile Corn Muffins, We bake these in a popover pan, so one muffin is very filling! You’ll get a lot more if you use a standard muffin tin We have found the baking time is the same for popover pans, strangely enough Very freely adapted from a recipe for blueberry corn muffins by Beth Hensperger
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Steps
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1
Done
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Preheat the Oven to 375 Degrees. Spray the Cups of 2 or 3 Standard Muffin Tins, or Eight to Ten Popover Cups or One-Cup Ramekins. |
|
2
Done
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in a Medium Bowl, Combine the Whole Wheat and All-Purpose Flours and the Other Dry Ingredients (up to and Including the Cinnamon). |
|
3
Done
|
in Another Bowl, Combine the Wet Ingredients (up to and Including the Eggs) With a Whisk. Add the Wet Ingredients to the Dry Ingredients, Stirring Just Until Moistened; the Batter Will Be Lumpy. Do not Over-Mix. Drain the Raisins and Gently Fold Them Into the Mixture With a Large Spatula to Distribute Evenly. Spoon the Batter Into the Baking Cups, Filling Them Level With the Top. |
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4
Done
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Bake For 25 to 30 Minutes, or Until Golden and the Tops Are Dry and Springy to the Touch. a Cake Tester Inserted Into the Center Will Come Out Clean. Cool in the Baking Pan/Cups For Five Minutes Before Removing to Cool on a Rack. Serve Warm. |
