MY COOKBOOK

MY COOKBOOK
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11.11.13

TIPSY RAISIN PUMPKIN MUFFINS


Peter, Peter Pumpkin Hater – will you have one of these? Ever since I discovered I am allergic to alcohol I look for recipes with liquor. Cooked, I still get to taste booze without reaction. Adapted from “Eat In Eat Out” Magazine, this was classified as a dessert and I can’t argue with that. It is yummy, so yummy that a pumpkin hater could enjoy it. It’s all in the scotch. I replaced the rum with good scotch, cut the recipe in half and added 2 chopped white chocolate squares. It made 10 good sized desserts. Sorry I can’t bring myself to call them muffins… these are so much more.
 
1/4 cup good scotch
1/4 cup water
1 cup raisins
1-1/2 cups flour
1 cup sugar
1/2 Tbsp cinnamon
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 eggs
3/4 cup oil
3/4 + 1/8 cup pumpkin puree
2 squares of white chocolate, chopped
 
• Heat the scotch and the water until very hot.
• Pour over the raisins and let it soak overnight.
• Preheat the oven to 375F.
• Butter a muffin tin and set it aside.
• Whisk together the dry ingredients in a large bowl.
• In a smaller bowl whisk the eggs, oil and the pumpkin until well combined.
• Add the pumpkin mixture to the dry mixture and stir to combine.
• Fold the chopped white chocolate and the drained raisins into the batter.
• Fill the buttered muffin tins almost full.
• Bake in the preheated oven for 20 minutes.
• Makes 10 large fluffy muffins


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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.

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