My mother and I had a little get-away about 13 years ago to the old Moravian village of Old Salem, North Carolina.
We stayed at a lovely bed and breakfast inn called the Zevely Inn. Part of the stay included a tour of the Winkler Bakery, where they still use a brick oven to make wonderful treats.
I bought several recipe cards from the Winkler Bakery. These are authentic recipes from the time period (early 19th century). This recipe has become part of our fall breakfasts ever since the trip.
2 cups sifted flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ginger
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/3 cup raisins
1/3 cup soft butter
3/4 cup brown sugar
1/4 cup molasses
2 beaten eggs
1 cup canned pumpkin
1/2 cup milk
Sift together flour, baking powder, salt, and spices. Add raisins and stir to coat. Cream sugar, butter, and molasses; add milk eggs, and pumpkin, and blend well. Stir in dry ingredients blending only until flour disappears.
Fill greased muffin pans full. Bake at 375 degrees for 16-18 minutes. Makes 12-15 large muffins.
**I like to make mini-muffins and freeze the ones we don't immediately eat. They can be thawed and reheated as needed.
**I play around with the additions: sometimes I use 1/2 raisins and 1/2 chopped nuts; sometimes I use shredded carrots and chopped nuts.
**These muffins are great with stews and chili, in the place of cornbread.
**To make this recipe similar to the Panera Bread pumpkin muffin: mix 1 teaspoon cinnamon with 2 tablespoons sugar and sprinkle on top of muffins before you bake.
Go visit Linda @ 2nd Cup of Coffee for more recipes and/or to join in. ;->