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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photo by zeldaz51 photo by zeldaz51
photo by zeldaz51
photo by zeldaz51 photo by zeldaz51
Ready In:
50mins
Ingredients:
14
Yields:
18 muffins
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ingredients

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directions

  • 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.
  • In a medium bowl, combine the whole wheat and all-purpose flours and the other dry ingredients (up to and including the cinnamon).
  • 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.
  • 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.

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RECIPE SUBMITTED BY

<p>This site has gotten so horribly bad over the past couple of years, I have stopped using it to manage my recipes and have gone over to using another one, which I have been forbidden to mention on Food.com. It's no secret that there are competitors; send me a message if you are in the same boat and would like to know. For now, I only frequent a few of the forums and that's it. The Titanic has sailed!</p>
 
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