Sunday, February 6, 2011

Pumpkin Muffins

I like to make muffins and freeze them for a quick breakfast hot from the microwave. If they last that long, that is:

These pumpkin muffins, like all good fall flavors, start with a good dash of cinnamon and other spices. I particularly like to add a bit of clove and nutmeg:

Muffins are (usually) quickbreads, made with an oil or (applesauce as a substitute) but this recipe called for butter, creamed with sugar. yum!

Once the eggs and dry ingredients were mixed in, the final step was chopped pecans and golden raisins:

Straight into the oven:

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