Saturday, March 12, 2011

The Radical Cook - Cream Cheese Topped Raisin and Spice Pan Muffins




Cooking outside the take out box



Pan Muffins
Muffins are a wonderful grab-as-you-go breakfast staple but don't waste another morning pouring drippy batter into fussy paper cups. 

These quick and yummy muffins are "pan" muffins. You bake them in one pan instead of individual muffin cups.  Saves time.  Saves clean up.
Yum on the Run

Big money saver, too.

A whole pan full costs about the same as what you'd pay for just one store bought muffin.

Pan muffins.  Radical cooking!




Cream Cheese Topped Raisin and Spice Pan Muffins

Makes 1 (8 inch) square pan
(9 jumbo pan muffins)

>>>>>>>>

1 1/2 cups water
1 cup dark brown sugar (packed)
1/3 cup canola oil
1 3/4 cups dark raisins (regular raisins)
1 teaspoon baking soda
1 tablespoon water
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 teaspoon baking powder
2 cups all purpose flour

Position oven rack so pan will bake in center.  Preheat to 325 degrees.  Grease pan or coat with baking spray.

In a medium sauce pan mix together water, sugar, oil and raisins.  Cover.  Bring to a boil on high.  Remove cover, reduce heat to low and cook, stirring occasionally, for 3 minutes.  Remove from heat. 

Immediately dissolve the baking soda in the 1 tablespoon water.  Stir into the raisin mixture.  Mixture will foam a lot. (This softens the raisins and makes them plump.)  Set aside - uncovered.

In a medium bowl, mix remaining ingredients together.  Pour in the still hot (or slightly warm - temperature doesn't matter) raisin mixture and stir to combine (a rubber spatula works well).  Mixture will be thick.  Spread into prepared pan.

Bake in preheated oven for 40 to 45 minutes or until a cake tester comes out clean.  (Be sure to put the tester in the cake and not in a raisin which may cause it to come out sticky even if the cake is done. The cake, btw, may look a little funky with a sort of shiny, bumpy top.  That's OK.   It's moist and yummy inside!) 

Cool in pan.  Frost, if desired, with cream cheese spread.


Cream cheese topping
makes the morning
Cream Cheese Spread
1 (8 oz) package cream cheese (any type - softened)
Powdered sugar to taste
(we like about 1/4 cup but you can put in more - or less - or leave it out all together)
Milk (any type - optional)
Optional flavorings (to taste - add one or all)
  •  grated orange or tangerine rind  (about 2 teaspoons)
  •  crushed pineapple (well drained - about 1/4 cup)
  •  shredded carrot (1 carrot - about 1/4 cup)
  •  chopped nuts or sunflower seeds (about 2 tablespoons)   
Mash cream cheese with a fork.  Blend in the powdered sugar.  Milk is usually not necessary but add some, if you need to, to make the mixture easy to spread.  Fold in optional flavorings, if desired.

No comments: