Pumpkin Toffee Muffins - Experiment 2

This is another experiment on Pumpkin Muffins. This recipe is WAY more moist and flavorful. It is very good eatin'. Preheat oven to 375 and PAM your muffin pans. Weigh any ingredients that you can (stuff that has the gram measurement)

Dry Stuff:

Flour - 303(g) / 11oz / 2.25 cups

Baking powder - 2 tsp

Baking soda - 1 tsp

Salt - Pinch

Ground Cinnamon - 1 T.

Ground Ginger - 2 tsp

Ground Cloves - 2 tsp

Ground Nutmeg - 2 tsp

*Put all dry ingredients into a food processor and blend on high until color is uniform (10-15 seconds). Then transfer to large mixing bowl.

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Wet Stuff:

Sugar - 105g / 3.75oz / 1/2c

Vegetable oil - 1/2 c

1 Whole egg

1 Egg Yolk

Plain Yogurt - 1/2 c

Pumpkin Puree' - 1 c

Put oil and egg and egg yolk and beat together until smooth. Then add the rest of the wet ingredients.

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With a spatula, pour the wet on the dry and mix until the flour is all wet. Fold in a bag of Heath Toffee bits. Scoop batter into muffin tin until half way full.

Put muffin tin in oven and increase the oven temp to 400 degrees Fahrenheit.

Bake for 17-20 minutes or until a clean knife comes out of the test muffin.

Take out of the oven and let cool for 3 minutes in pan.

Scrape the edges of muffin away from tin in case there are toffee bits that melted.

turn tin upside down on a cooling pad and then turn muffins on their side so that the bottom of the muffin can harden and become stable.

Let cool for at least 7 minutes.

Butter the top and enjoy!