Saturday, October 11, 2008

Fall Muffins

Herons Nest had this amazing recipe for Pumpkin muffins. I tried it and forgot to take pics. Then I saw Emeril make these and knew I had to take a pic and share it with you because they are so fabulous! Here's what he does:

2 cups water
3/4 cup dried cranberries
2 cups all-purpose flour
1 teaspoon
baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon grated nutmeg
1/4 teaspoon salt
2 large eggs
1/2 cup packed light brown sugar
1/2 cup whole
milk
1 cup pumpkin puree (canned solid pumpkin)
4 tablespoons melted unsalted butter
1/2 teaspoon vanilla extract
3/4 cup heavy cream
1 1/4 cups semisweet chocolate, chopped
12 ounces semisweet chocolate chips, melted
12 ounces white chocolate chips, melted
12 plastic spiders
Directions
Preheat the oven to 375 degrees F. Line a 12-muffin tin with paper liners.
In a saucepan, bring the water to a boil. Place the cranberries in a medium bowl and cover with the boiling water. Let sit until plumped, 5 to 10 minutes. Drain well.
Sift the flour, baking powder, baking soda, cinnamon, cloves, nutmeg, and salt into a medium mixing bowl. In a large mixing bowl, whisk together the eggs, sugar, milk, pumpkin, melted butter, and vanilla. Add the dry ingredients to the wet and mix just until incorporated, being careful not to overmix. Fold in the drained cranberries. Divide the batter evenly among the muffin cups. Bake until golden brown, 22 to 25 minutes. Remove from the oven and let cool in the tin for 10 minutes.
In a small saucepan, scald the cream over medium heat. Place the chopped chocolate in a medium, heat-proof bowl and cover with the cream. Let sit for 2 minutes, then whisk until smooth. Spread the warm chocolate glaze onto the muffins.
Splatter both of the melted chocolates onto parchment paper with a fork. Place in the freezer and freeze until firm, about 5 to 10 minutes. Break the hardened chocolate "webs" into 6-inch circular shapes. Place a chocolate "web" on top of each muffin. Top with a plastic spider.


These were so easy to make. Next time I think I'll omit the chocolate glaze. That way they'd be great for breakfast. I also did these in a mini muffin pan, so I had plenty to share with the neighbors! Of course, the best part about the whole thing, is licking off the chocolate!

1 comment:

JoAnna said...

Oh the chocloate. Now that really makes it a treat. The Emeril recipe looks easier, with the dried cranberries and all. I might have to adopt your recipe! The last time I made them we had freshly chopped forzen cranberries, scattered about my kitchen, thanks to the 2 year old...Anyway, they look delish! Yum!