Tuesdays with Dorie this week was a very familiar recipe. It was, in fact, almost the exact same recipe that I blogged about when I got drunk and made pumpkin-cranberry bread for my neighbor when he got robbed. This was without knowledge that I’d be making that same type of product for my challenge. Oh well, it was damned good the first time, and with the Dorie modifications (and one or two of my own) it was damned good the second time.
So here it is: Pumpkin-Cranberry Muffins (baked in a scone pan) with miniscule crystallized ginger pieces throughout. Chris thinks raisins are from Satan, so I went with the Craisins again. Still delicious.
I baked them in my scone pan because I like having prettily shaped treats. And also because I couldn’t find my muffin liners and my muffin tin looks sort of rusty, leading me to believe that I’d probably give the docs tetanus, and that would interfere with their rockin’ mormon-style, alcohol-free, child-intensive Halloween party that I’ll be attending next weekend. Who is SO lucky?? Who is going to be maligned for having such a trampy costume?? Who will be packing an ankle flask that will be clearly visible due to the trampy nature of her costume?? The answer to all three questions–THIS GIRL.
I served them up with a whipped cream that had vanilla bean paste and a shitload of maple syrup whipped in with it. Can I tell you this? The maple-vanilla whipped cream should have been a spoon large enough to rival one of those Chinese soup spoons, directly out of a serving bowl. It was unreal.
So…without further ado. TA-DA!