Yesterday Ireland, United Kingdom, USA, Canada and Australia celebrated Halloween last Friday. Throught television and movies the rest of the world is known with this scary feast where it's all about wearing a witch- or ghostcostume, haunting around, bonfires where scary stories get shared, candy trick-and-treat at frontdoors and watching horror movies. The symbol of Halloween are the craved pumpkins lit by a candle inside. Some pumpkins are so big they weight over 500 pounds/225 kilogram. And believe me I tried to hug a giant pumpkin and failed in trying. Pumpkins are not only to be used for the Halloween parties, decoration are for "Giant Huggin' " ,but can also be used in recipies. Enjoy making a combination of 2 Northern American traditions put together...Read more about the Halloween tradition on wikipedia
Pumpkin, Raisin, and Spice Muffins with Molasses GlazeNonstick spray
Ingredients for 18 muffins or 9 large muffins:
2 3/4 cups all purpose flour
1 1/2 teaspoon baking soda
1 teaspoon salt
1 cup sugar
1/2 cup vegetable oil
3 large eggs
1 1/2 tablespoon fresh ginger juice, best done with a garlic press
1 15-ounce can pure pumpkin, or 2 cups of well roasted pumpkin puree
1 tablespoon cinnamon, ground
1/2 teaspoon nutmeg, ground
1/2 teaspoon allspice, ground
1/2 cup buttermilk
1/2 cup plus 1 1/2 tablespoon molasses
1 cup golden raisins
1 1/2 cups powdered sugar
1/8 teaspoon salt
1 1/2 tablespoon water, plus extra if necessary
1 1/2 teaspoon baking soda
1 teaspoon salt
1 cup sugar
1/2 cup vegetable oil
3 large eggs
1 1/2 tablespoon fresh ginger juice, best done with a garlic press
1 15-ounce can pure pumpkin, or 2 cups of well roasted pumpkin puree
1 tablespoon cinnamon, ground
1/2 teaspoon nutmeg, ground
1/2 teaspoon allspice, ground
1/2 cup buttermilk
1/2 cup plus 1 1/2 tablespoon molasses
1 cup golden raisins
1 1/2 cups powdered sugar
1/8 teaspoon salt
1 1/2 tablespoon water, plus extra if necessary
Preperation:
Preheat the oven to 350 degrees. Grease butter in the muffin tins, so the muffins won't stick. Sift together the flour, baking soda, cinnamon, nutmeg, allspice, and salt. In a separate large bowl, beat together the sugar and the oil, with either a hand whisk or an electric beater. Then, add the eggs one at a time, beating after the addition of each egg until the egg is completely combined. Once all the eggs have been added, add the ginger juice, pumpkin, buttermilk, molasses and raisins to the bowl and whisk/beat thoroughly. Next whisk in the dry, sifted ingredients, added 1/4 at a time. Be sure to whisk the flour mixture just enough to combine - the more you beat the flour, the tougher the muffins will be. Fill the muffin tins to about a centimeter from the top with the batter. Bake in the upper 2/3 of the oven for about 40 minutes if you’re using the large tins, and about 30 minutes if you’re using the regular sized tins, or until a toothpick stuck in the middle of a muffin comes out mostly clean. Removed the finished muffins from the oven and set the tins on a rack to cool. After about an hour the muffins will be cool enough to remove from the pan.
After removing the muffins from the pan, make the glaze. Sift the powdered sugar and salt into a medium sized bowl. Add 1 1/2 tablespoon molasses and 1 1/2 tablespoon water. Whisk. If the glaze seems too thick, add a little more water, if it seems too thin, add more sifted powdered sugar.
Dip the tops of the cooled muffins into the glaze, which will drizzle down the sizes. Allow the glaze to set for about an hour before serving. Enjoy!
Preheat the oven to 350 degrees. Grease butter in the muffin tins, so the muffins won't stick. Sift together the flour, baking soda, cinnamon, nutmeg, allspice, and salt. In a separate large bowl, beat together the sugar and the oil, with either a hand whisk or an electric beater. Then, add the eggs one at a time, beating after the addition of each egg until the egg is completely combined. Once all the eggs have been added, add the ginger juice, pumpkin, buttermilk, molasses and raisins to the bowl and whisk/beat thoroughly. Next whisk in the dry, sifted ingredients, added 1/4 at a time. Be sure to whisk the flour mixture just enough to combine - the more you beat the flour, the tougher the muffins will be. Fill the muffin tins to about a centimeter from the top with the batter. Bake in the upper 2/3 of the oven for about 40 minutes if you’re using the large tins, and about 30 minutes if you’re using the regular sized tins, or until a toothpick stuck in the middle of a muffin comes out mostly clean. Removed the finished muffins from the oven and set the tins on a rack to cool. After about an hour the muffins will be cool enough to remove from the pan.
After removing the muffins from the pan, make the glaze. Sift the powdered sugar and salt into a medium sized bowl. Add 1 1/2 tablespoon molasses and 1 1/2 tablespoon water. Whisk. If the glaze seems too thick, add a little more water, if it seems too thin, add more sifted powdered sugar.
Dip the tops of the cooled muffins into the glaze, which will drizzle down the sizes. Allow the glaze to set for about an hour before serving. Enjoy!
2 comments:
It's look delicious ,thanks your recipe.
It does... I love muffins, especially the blueberry ones. I ate thousands (I exaggerate a little) in Australia...
Thanks for the fine comment DoriS...
Post a Comment