Thursday, October 11, 2012

Coffee Cup Pumpkin-Chocolate Chip Muffins

          Makes 6 large muffins

I spend a bit of time every fall baking pumpkin bread...  I have a special pan for it:

Pan available at Williams-Sonoma, though pattern changes regularly.

I bake this bread in many variations, but  really enjoyed the small batches I've recently tried for just the two of us in oven safe Apilco coffee cups.  Baking for one (or two) can be tedious, but is well worth the effort.  You're definitely worth baking for.  Try this:

coffee cup pumpkin-chocolate chip muffins
makes about 6 large muffins in oven-safe cups or mugs, large custard cups, or muffin tins 
         (You may get more or less muffins depending on the size of your cups/tins.) 
 Preheat oven to 400 F.

In a small bowl, mix together: 
  • 1/4 c dried cranberries
  • 1/4 c raisins
  • 1/2 c hot water (You'll drain them in a minute.)
Set aside.

 In another small bowl, mix together:

  •  1/2 c semi-sweet chocolate chips
  • 1/2 t all-purpose flour

 Set aside.

Grease  your cups (or large muffin tin).

In electric mixer, or in large bowl using hand mixer, beat together:

  • 1/3 cup butter, softened
  •  1 cup canned pumpkin
  • 2 eggs
  • 1 1/4 cups sugar
  • 1/3 cup milk (I like low-fat evaporated)
Drain and add the cranberries and raisins (see above)
Stir in: 
  •  1/4 cup chopped walnuts

On top of liquid ingredients add: 
  1 2/3 cup flour (one and two-thirds cups)
  •  1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  •  3/4 teaspoon salt
  •  3/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  •  1/2 t easpoon ground cloves

Mix the dry ingredients together on top of the wet and then gently mix together until flour is just barely incorporated.
Add floured chocolate chips (from the start of the recipe) and mix well.
Divide batter between prepared cups. Bake 15-17 minutes or more depending on size of your cups.
Muffins are done when a toothpick stuck in the middle comes out almost clean. Let sit on rack in cups about a minute before turning out onto rack to cool completely. Or eat warm plain, with honeyed butter or softened cream cheese.

If storing:  When very cool, wrap well in aluminum foil. Store in frig up to one week and in freezer for up to two months.

Solo Cook's Notes:

1.  Make this bread totally by hand if you like; it's no problem if you haven't an electric mixer.  Works fine.  I did it for twenty years, in fact.

2 This batter, in its entirety, can also be baked in one greased and floured 9x5 pan at 350 degrees Fahrenheit for 50-60 minutes.  It is perfectly delicious without every single spice or without the dried fruit.  Or with the fruit and without the chocolate!  The addition of some powdered ginger or chopped candied ginger in place of the fruit is another variation.

 Have fun cooking and taking care of yourself,


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