Mark Bittman's pumpkin muffins
This is from Bittman's book, "how to cook everything." it's the recipe for pumpkin bread which I bake in muffin tins
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 22
pumpkn
muffins
pumpkin
american
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/2 teaspoon salt
- 2 eggs
- 2 cups all-purpose flour
- 1 cup sugar
- 1 pinch nutmeg
- 1/2 teaspoon ground ginger
- 1/4 cup butter melted
- 1/2 cup whole wheat flour
- 1 tablespoon baking powder
- 1 cup canned pumpkin puree
- 1/2 cup cornmeal
- 1 teaspoon ground cinamon
- 1 pinch cloves
- 1 1/4 cups milk
- Carbohydrate 32.7103855113636 g
- Cholesterol 60.6581818181818 mg
- Fat 9.62114357954545 g
- Fiber 2.32860570343787 g
- Protein 4.25343136363636 g
- Saturated Fat 5.65042196590909 g
- Serving Size 1 1 Serving (76g)
- Sodium 148.793778409091 mg
- Sugar 30.3817798079258 g
- Trans Fat 0.844354994318179 g
- Calories 231 calories
Preheat oven to 400 degrees Combine all dry ingredients. Beath the eggs with the butter and milk. Make a well in the center of the dry ingredients and pour the wet ingredients into it, along with the pumpkin. Combine the ingredients, stirring and foldin rather than beating. Pour into prepared muffin tins and bake 16-18 minutes.
