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Figure 1: Sift & mix the dry ingredients.

Figure 2: Add & mix the liquid ingredients.

Introduction

Here is one of my favorite holiday recipes. With this recipe, you will learn how to bake awesome

Pumpkin Praline Muffins just in time for the holidays. This recipe makes approximately 12 muffins.

•Required Tools

·Mixing Bowls

·Whisk

·Sifter

·Ice Cream Scoop or Portion Scoop

·Rubber Spatula

·KitchenAid Mixer with paddle or similar for creaming smear

·Muffin pan

•Mix the Dry Ingredients Sift the following ingredients into a mixing bowl: •All Purpose flour⇒ 2-½ Cups

•Baking Soda⇒ 1-½ teaspoons

•Salt⇒ 1 teaspoon

•Ginger⇒ 2 teaspoons

Set aside the dry mix.

•Blend Wet Ingredients

Blend the following ingredients in a separate bowl using

a wire whisk: ·Granulated sugar⇒ 1 Cup

·Vegetable oil (I prefer rice bran oil)⇒ ½ Cup

·Egg⇒ 3 each

Add to this:

·Canned Pumpkin⇒ 15 oz.

·Molasses⇒ ½ Cup

·Buttermilk⇒ ½ Cup

·Candied Ginger Pieces⇒ ¼ Cup

BLEND WELL WITH A WHISK.

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Figure 3: Mix & blend the dry & wet ingredients. Figure 4: Another view of the mixed muffin ingredients.

Figure 5: Add the ingredients for the smear. Figure 6: Mix & blend the smear ingredients.

•Mix All of the Muffin Ingredients

Add the Wet Mixture to the Dry. Mix the ingredients till just incorporated first with a rubber spatula and

then with a whisk.

•Prepare the Smear Mix

You will now create the mixture that gets smeared into the muffin pan.

Put all of the following ingredients into a small mixer with a paddle attachment.

•Brown Sugar⇒ 15 ounces

•Butter @ Room Temperature⇒ 6 ounces

•Honey⇒ 3 ounces

Mix the smear ingredients till well blended.

Preparing the smear mix will take a few minutes.

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Figure 7: Add the smear ingredients

to the muffin pan's pockets.

Figure 8: View of the muffin pan smear. Figure 9: Add goodies to pan smear.

Figure 10: Scoop in muffin mix. Figure 11: Close-up of muffin min in muffin pan.

•Smear the Pan

Apply the smear mixture to the muffin pan's pockets. Bring the smear mix to room temperature prior

to use if the mix has been stored in a refrigerator. This will make the application easier.

Add Chopped Pecans to cover the pocket bottoms.

Other goodies can be added instead of pecans⇒ walnuts, cranberries or whatever one desires.

Note: This Smear technique can be used with other muffin recipes. Leftover smear can be stored

in the refrigerator.

•Add the Muffin Mix to the Muffin Pan

Scoop the muffin mix into the muffin pan's pockets using either an ice cream scoop or a portion scoop.

Note: Leftover muffin mix can be stored in the refrigerator.

•Bake

Pre-heat the oven to a temperature between 325ºF to 350°F. Choose the temperature that best suits your

oven.

Bake at 325ºF-350ºF till done. The baking time will be approximately 20 minutes.

The muffins will feel firm like a cake when done. Test by inserting a wooden skewer or pick into a

muffin center. The pick should come out clean.

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Figure’s 12, 13, & 14: Muffins before & after pan removal.

Figure 15: Delicious Pumpkin Praline Muffin

with hot chocolate. Figure 16: Close-up of Pumpkin Praline Muffin.

•Remove Muffins from Pan

Remove pan from oven. Flip muffin pan out onto a papered pan.

Carefully remove the muffin pan.

•Serve & Enjoy Your Muffins

Congratulations! You have successfully learned how to how to bake awesome Pumpkin Praline Muffins.

Serve & enjoy your muffins with your favorite beverage.

About Baker Joe

Joe is an accomplished baker with 38 years’ experience. He attended the CIA Culinary

Institute of America in Hyde Park New York where he studied under the famous Master

Baker/Pastry Chef Albert Kumin (U.S. White House Pastry Chef). Joe graduated from the CIA

with an AOS Degree in Culinary Arts. His resume includes working as a Pastry Cook for

Harrah's Resort/Casino in Tahoe, Caesars Tahoe, Louise’s Pantry in Palm Springs California,

Elaine Bell Catering/Lanie's Cuisine To Go in Sonoma, the Sonoma Mission Inn & Spa, & the

high-end Sonoma market. While at the Sonoma Market, Joe was in charge of product creation

& development as the store expanded and upgraded. Joe also has served under German Master

Baker Manfred Janus. In addition, Joe helped design & build Scandia Bakery. He currently

works as the Night Bakery Manager at Karen’s Bakery and Cafe in Folsom, California.

www.maketrix.co