Prep 20 mins
Cook 30 mins
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.
- 1 1⁄4 cups whole wheat pastry flour or 1 1⁄4 cups white whole wheat flour
- 1 cup unbleached all-purpose flour
- 3⁄4 cup cornmeal
- 1⁄3 cup light brown sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 tablespoon ground red chili pepper (we used Chimayo, for some heat, use one that suits your taste)
- 1 teaspoon cinnamon
- 1 1⁄2 cups buttermilk or 1 cup yogurt thinned with 1/2 cup milk
- 1⁄3 cup corn oil or 1⁄3 cup canola oil
- 1 cup pumpkin puree (half a 15 ounce can)
- 3 large eggs
- 3⁄4 cup raisins, plumped (in water, apple juice, rum, tequila or aquavit)
- 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.