I don't even know why I chose the title but I did so there..
Pumpkin Apple Muffins (10 servings)
Unsweetened Applesauce 136g (5 ounces)
Canned Pumpkin 408g (14 ounces)
Whole Eggs 180g (6 ounces)
Canola Oil 67g (3 ounces)
White Sugar 340g (12 ounces)
AP Flour 85g (3 ounces)
Whole Wheat Flour 170g (6 ounces)
Baking Powder 10g (2 Teaspoons)
Baking Soda 7.5g (1 heaping Teaspoon)
Salt 7.5g (1 heaping Teaspoon)
Ground Cinnamon 10g (2 Teaspoons)
Ground Ginger 3g (1/2 Teaspoon)
Ground Cloves 3g (1/2 Teaspoon)
Ground Nutmeg 3g (1/2 Teaspoon)
Vanilla Extract 3g (1/2 Teaspoon)
1. In large bowl, combine flours, baking powder, baking soda, salt and spices. Set aside.
2. In a separate bowl, combine oil and sugar. Mix well.
3. Add eggs, pumpkin, applesauce and vanilla and mix until combined.
4. Add dry ingredients and mix just until they are moistened.
5. Portion into prepared muffin tins, either sprayed well or lined with paper liners.
6. Bake at 350°F for 12-16 minutes or until muffin springs back when pressed lightly and is golden brown.
Nice calculator
http://www.dianasdesserts.com/index.cfm/fuseaction/tools.measures/Measures.cfm
Listening to Heartlines (Acoustic) and Cosmic Love by Florence + The Machine
http://youtu.be/cUECRkBW-Oo
http://youtu.be/cUECRkBW-Oo
2 comments:
Ok, really? .3 cups? I think this recipe requires too much math for me... ;-P
You were correct. I switched it to ounces. I kept the gram weight because if you're baking, you need them.
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