Recipe for Pumpkin Blueberry Muffins:
2 1/4 c. flour
2 t. cinnamon
1/2 t. nutmeg
1/4 t. cloves
1 t. baking soda
1/2 t. salt
2 eggs
2 c. sugar
1/2 c. oil
1 c. (I use a little more) canned pumpkin
1 c. blueberries
Mix the flour, spices, soda and salt in a small bowl. Put the eggs, oil, sugar and pumpkin in the bowl of a mixer and mix on low/medium until well combined. Add the dry ingredients with the mixer on low. Don't over mix. The key to a good crumb on a muffin is not to over mix, trust me. Stir in the blueberries with a wooden spoon. Bake in preheated 350 degree oven for 20-25 minutes depending on the size of your muffin cups. I made mini-bundts, so it was about 28-30 minutes. You could also use dried cranberries or cherries, or fresh cranberries in this recipe for a change.
Another guest favorite that would go really well with these muffins is a crustless quiche recipe I found in the New York Times. Here is the variation I liked best.
Crustless Quiche:
1 c. half and half
3 eggs at room temperature
3/4 grated Gruyere cheese (I have also used Jarlsberg, but the Gruyere is my favorite.)
1/4 grated parmesan
1/2 t. kosher salt
1/4 t. cayenne
Mix all ingredients--I usually mix the eggs and half and half with the spices first and then add the cheese. Pour into greased/buttered ramekins and bake at 325 degrees for about 20 minutes. They should be set, but may still wiggle in the middle.
Don't be tempted to use milk instead of the half and half--the flavor is worth the exra fat. Just take a walk around the block or do some extra sit-ups. Also, do not be tempted to skip the cayenne. It does not make the quiche hot or spicy, it adds just the right amount of flavor to a relatively plain dish. The flavor comes from the half and half, cheese and cayenne, so be sure to use a cheese that you like.
I am off to go enjoy an afternoon muffin and coffee!
