PUMPKIN SPICE MUFFINS
•2 Cups Flour
•1¹/3 Cup Granulated White Sugar
•1¼ Tsp. Baking Soda
•¼ Tsp. Baking Powder
•1¼ Tsp. Ground Cloves
•1¼ Tsp. Ground Cinnamon
•1¼ Tsp. Nutmeg
•¾ Tsp. Allspice
•¾ Tsp. Salt
•2 Cups Pumpkin Puree
•¼ Cup and 3 Tbsp. Vegetable Oil
•2 Eggs
CORNBREAD MUFFINS
•¾ Cup and 2 Tbsp. Cornmeal
•¼ Cup and 2 Tbsp.
•2 Tsp. Baking Powder
•1/8 Tsp. Baking Soda
•½ Tsp. Salt
•2 Tbsp. White Granulated Sugar
•1 Cup Buttermilk
•1 Egg
•2 Tbsp. Vegetable Oil
Preheat the MINI CUPCAKE MAKER as directed.
In a large bowl, stir together flour, sugar, baking soda, baking powder, cloves, cinnamon, nutmeg, allspice and salt.
In a separate bowl, beat together pumpkin, vegetable oil and eggs.
Stir pumpkin mixture into the flour mixture until smooth.
Carefully pour into pastry wells.
Close the Lid and cook for
Open Lid with a pot holder or oven mitt.
Remove each muffin with wooden or plastic spoon. Place on plate and serve.
Preheat the MINI CUPCAKE MAKER as directed.
In a large bowl, mix together cornmeal, flour, baking powder, baking soda, salt and sugar.
In a separate bowl, combine buttermilk, egg and vegetable oil; beat well.
Pour buttermilk mixture into flour mixture and stir just until blended.
Carefully pour batter into pastry wells.
Close the Lid and cook for
Open Lid with a pot holder or oven mitt.
Remove each muffin with wooden or plastic spoon. Place on plate and serve.
ENGLISH
12
