WHAT'S COOKING


Pumpkin Muffins with Candied Ginger

This recipe serves: 12
Preparation time : 10 minutes
Cooking time : 25 minutes

Ingredients
nonstick cooking spray
1/4 cup (1/2 stick) unsalted butter
1/2 cup brown sugar, firmly packed
1 large egg
1/2 cup canned pumpkin puree
1 teaspoon freshly grated ginger root
1 cup all purpose flour
1/4 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/3 cup low-fat buttermilk
1/2 cup minced crystallized ginger

Cooking Instructions
1. Preheat the oven to 350°F and spray 12 muffin tins with nonstick
spray.

2. Place the butter in a mixing bowl and beat at high speed with an
electric mixer for 30 seconds. Gradually add the sugar and continue
to beat until the mixture is very fluffy.

3. Add the egg and mix on low speed to combine. Add the pumpkin
puree and grated ginger root and mix again.

4. Sift the flour, baking soda, baking powder, salt, cinnamon,
nutmeg and allspice together.

5. Fold in half of the flour mixture. Stir in the buttermilk. Fold
in the remaining flour mixture and the crystallized ginger. The
batter should be smooth, but be careful to not overmix.

6. Fill the prepared tins halfway with the batter. Bake until the
muffins are golden brown and a toothpick inserted into the center of
a muffin comes out clean, about 25 minutes.

7. Transfer the muffin tins to a wire rack and cool for 10 minutes
before removing the muffins.

Nutrition Facts

Serving Size 1 muffin
Amount Per Serving
Calories 137
Total Fat 4 g
Saturated Fat 3 g
Protein 2 g
Total Carbohydrate 23 g
Dietary Fiber 1 g
Sodium 126 mg
Percent Calories from Fat 28%
Percent Calories from Protein 6%
Percent Calories from Carbohydrate 67%

Source: Copyright © 2000 by Ellen Haas.
From the book "Great Adventures in Food" By Ellen Haas.
Used with permission of St. Martin's Press, LLC.
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