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.
- 295.73 ml whole wheat pastry flour or 295.73 ml white whole wheat flour
- 236.59 ml unbleached all-purpose flour
- 177.44 ml cornmeal
- 78.07 ml light brown sugar
- 14.79 ml baking powder
- 4.92 ml baking soda
- 2.46 ml salt
- 14.79 ml ground red chili pepper (we used Chimayo, for some heat, use one that suits your taste)
- 4.92 ml cinnamon
- 354.88 ml buttermilk or 236.59 ml yogurt thinned with 1/2 cup milk
- 78.07 ml corn oil or 78.07 ml canola oil
- 236.59 ml pumpkin puree (half a 15 ounce can)
- 3 large eggs
- 177.44 ml 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.