A tasteful, seasonal blend: apples and pumpkin in muffins

November 04, 1992|By Ellen Hawks | Ellen Hawks,Staff Writer

Pumpkins, pumpkins, pumpkins. Muffins anyone?

And, how about some blueberry cake or bread?

Frieda McCollister of Cambridge loved the pumpkin muffins she had in Busch's Chesapeake Inn on Route 50 and she asked for a recipe.

D. Jane Collier of Towson responded.

Pumpkin apple streusel muffins Makes about 18 muffins.

2 1/2 cups all-purpose flour

2 cups sugar

1 tablespoon pumpkin pie spice

1 teaspoon baking soda

1/2 teaspoon salt

2 eggs slightly beaten

1 cup solid pack pumpkin (she uses Libby's)

1/2 cup vegetable oil

2 cups peeled finely chopped cooking apples

streusel topping (see below)

In a large bowl, combine first five ingredients and set aside.

In a medium bowl combine eggs, pumpkin and oil. Add the liquid to the dry ingredients and stir until moistened. Then stir in apples. Spoon this batter into greased or paper-lined muffin tins filling them 3/4 full. Sprinkle streusel topping over the batter and bake in a heated 350-degree oven for 35 to 40 minutes or until toothpick comes out clean.

Streusel topping: In a small bowl combine 2 tablespoons all-purpose flour, 1/4 cup sugar and 1/2 teaspoon ground cinnamon. Cut in 4 teaspoons butter until the mixture is crumbly.

Carol Kintz of Lutherville lost her favorite recipe for a blueberry cake which she says was published in The Sun some time ago.

From the responses sent in for Mrs. Kintz, Chef Syglowski, of the Baltimore International Culinary College, who tests our recipes, liked one that was a blueberry bundt cake from J. G. Brown of Towson and one called blueberry bread which came from Mary E. Vogel of Stevenson. Here they are:

Blueberry bundt cake 2 cups sifted cake flour (not self-rising)

3 tablespoons instant non-fat dry milk

2 1/2 teaspoons baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ground cloves

1/2 cup chopped pecans

1 1/2 cups sugar

3/4 cup plain low-fat yogurt

3 eggs, beaten

3/4 cup vegetable oil

1/2 teaspoon lemon extract

1 cup blueberries

Heat oven to 350 degrees. Grease and flour a 12-cup bundt pan.

Mix cake flour, dry milk, baking soda, salt, cinnamon, nutmeg, cloves and stir in pecans.

In a separate bowl, mix sugar and yogurt. Beat in the eggs, oil and lemon extract. Add blueberries.

Combine all and stir just enough to blend. Pour into prepared bundt pan and bake 45 to 50 minutes until a sharp knife inserted in the cake comes out clean. Cool 15 minutes in pan then remove.

The cake is sweet without frosting but may be frosted with a sugar glaze or just sift powdered sugar on top if desired.

G; Mary Vogel says her blueberry bread "serves about one."

Blueberry bread

1 egg

1 cup sugar

1/2 teaspoon salt

1/2 cup milk

2 cups flour

3 teaspoons baking powder

2 cups blueberries, mixed with one tablespoon sugar.

Beat the egg, add other ingredients alternating the dry with the milk. Bake at 350 degrees in a greased loaf pan, about 45 minutes, until golden.

*

Chef Syglowski, with the help of chefs and students at the Baltimore International Culinary College, tested these recipes.

# Recipe requests * Mrs. E. Curtis from Baltimore wants a broccoli casserole that had ingredients such as cottage cheese, sharp cheese, eggs, onion and Parmesan cheese in it. She doesn't remember the quantities.

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