I love Panera. I generally eat there once a week. However, I'm not fond of their baked goods. What I've had has generally been very good but I just don't make a habit of buying/eating baked sweets that aren't of my own creation. With that said, my mother was raving about the pumpkin muffie she had on a recent vacation. For those not familiar with muffies, they are panera-speak for muffin tops (no, they're not the top of regular muffins with the rest discarded a la Seinfeld, they're baked in a shallow muffin tin). They also have a consistency somewhere between a cookie and a muffin; hence muffie, clever, huh? I found this recipe for pumpkin chocolate chip muffies and even though the first signs of summer just around the corner and it doesn't fit seasonally, it was just too good to pass up. The recipe calls for dropping rounded spoonfuls onto cookie sheets. I made one batch that way but found they didn't rise well so I made the rest in a muffin top pan, which I highly recommend.
In a related lawyer geek moment, I singed my thumb on a hot tin and as I was icing it down wondered if I qualified for worker's compensation.
Ingredients- 1 cup canned pumpkin
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- 1 teaspoon milk
- 1 tablespoon vanilla extract
- 1 cup mini semi sweet chocolate chips
Directions- Combine pumpkin, sugar, milk, and vegetable oil. Stir until combined.
- In a separate bowl, stir together flour, cinnamon, baking powder, and salt. Add flour mixture to pumpkin mixture and mix well.
- Add vanilla, chocolate chips and nuts.
- Drop by spoonful on parchment paper lined cookie sheet or fill muffin top pan to top and bake at 350 degrees for approximately 10 minutes or until lightly brown and firm.
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