Brrrrrr! Baking!

The temperature is hovering right around 20 below zero this morning and the heating system in my apartment just can’t seem to keep up. In my opinion, there is no better way to boost the temperature by a degree or two than by doing a little baking. In addition to doing the double duty of adding a heat source to the home and producing goodies baking gets you moving a little bit–and moving makes you feel warmer. So, get off your duff, turn off that space heater and get into your kitchen!

Pumpkin Muffins

I adapted this recipe from one by Andrea Albin that appeared in Gourmet Magazine in November 2008. (I found it using my epicurious iPod app!)

1/3 Cup Raisins
1 Cup White Flour(Wheat Montana White)
1 Cup Whole Wheat Flour(Wheat Montana Bronze Chief)
2 Teaspoons Baking Powder
1/4 Teaspoon Baking Soda
2 Teaspoons Pumpkin Pie Spice
1/2 Teaspoon Salt
1/2 Cup Unsalted Butter, Melted
3/4 Cup Light Brown Sugar
3/4 Cup Canned Pumpkin
1/4 Cup Sour Cream(You could also use plain yogurt.)
2 Large Eggs
1 Teaspoon Vanilla Extract
1/3 Cup Walnuts, Chopped

Preheat oven to 400 degrees with the rack in the middle of the oven. Soak raisins in hot water to soften them while you prep the other ingredients. Mix the flour, baking powder, baking soda, pumpkin pie spice and salt in a large bowl. In another bowl mix the butter, pumpkin, sour cream, eggs, and vanilla. Stir the raisins and walnuts into the wet mixture. Combine the wet and dry ingredients and stir until the two are just combined so the muffins come out light and tender. Divide the batter into a twelve cup muffin pan and bake for about 20 minutes or until a toothpick comes out clean.

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