Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Currant Pumpkin Muffins
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- #119104
These muffins taste like pumpkin pie! You can easily substitute raisins for the currants if you wish.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1/2 cup milk
1/2 cup plain pumpkin puree
1/4 cup butter, melted
1 egg, beaten
1 1/2 cup all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup dried currants
directions
Preheat the oven 400 degrees F. Grease a 12-cup muffin tin
Combine the milk, pumpkin, butter, and egg in a bowl until well mixed.
In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon, and nutmeg until mixed. Stir in the currants.
Add the pumpkin mixture to the flour mixture and mix until just combined. Do not over mix.
Fill each muffin cup 2/3rds full with the batter. Place the muffins in oven and bake at 400 degrees F for 20 minutes or until done. The tops should spring back when lightly pressed.
Remove the pumpkin currant muffins from the oven and let stand for one minute in the pan. Remove the muffins from the muffin tin and place on a wire rack to cool, or serve while still warm.
nutrition data
Nutritional data has not been calculated yet.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
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