Ina Garten Pumpkin Muffins Recipes

STRAWBERRY MUFFINS

Strawberry Muffins image

Provided by Ina Garten

Time 40m

Yield 16 to 18 mufins

Number Of Ingredients 10

Ingredients

3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 tablespoons ground cinnamon
1 1/4 cups milk
2 extra-large eggs, lightly beaten
1/2 pound (2 sticks) unsalted butter, melted
2 cups diced fresh strawberries
1 1/2 cups sugar

Steps:

Preheat the oven to 375 degrees. Line muffin tins with paper liners.
Sift the flour, baking powder, baking soda, salt, and cinnamon together in a large bowl. Stir with your hand to be sure the ingredients are combined. In a 2-cup glass measure, combine the milk, eggs, and melted butter. Make a well in the middle of the dry mixture, pour the wet mixture into the well, and stir until just combined. There will be some lumps but don't overmix the batter! Add the strawberries and sugar and stir gently to combine.
Using a 2 1/4-inch ice cream scoop, spoon the batter into the muffin cups to fill the liners. Bake for 20 to 25 minutes, until a cake tester comes out clean and the tops are nicely browned.

MORNING GLORY MUFFINS

Morning Glory Muffins image

Provided by Ina Garten

Categories main-dish

Time 55m

Yield 14 to 16 muffins

Number Of Ingredients 14

Ingredients

1 cup vegetable oil, plus extra for the pan (see Cook's Note)
3 extra-large eggs
2 teaspoons pure vanilla extract
2 cups grated carrots, unpeeled and grated on a box grater
1 Granny Smith apple, unpeeled and grated on a box grater
1 (8-ounce) can crushed pineapple, drained
1/2 cup pecans, roughly chopped
1/2 cup sweetened shredded coconut
1/2 cup raisins
2 1/4 cups all-purpose flour
1 1/4 cups sugar
1 tablespoon ground cinnamon
2 teaspoons baking soda
1 teaspoon kosher salt

Steps:

Preheat the oven to 350 degrees F and arrange two racks evenly spaced in the oven. Line two muffin pans with paper muffin cups.
In a large bowl, whisk together the eggs, oil, and vanilla. Add the carrots, apple, pineapple, pecans, coconut, and raisins and stir together. In a medium bowl, sift together the flour, sugar, cinnamon, baking soda, and salt. Add the dry ingredients to the wet ingredients and stir just until combined. Scoop the batter with a standard (2 1/4-inch) ice cream scoop (I use rounded scoops of batter) into the prepared muffin cups. Bake for 30 to 35 minutes, until a toothpick comes out clean. Place the pans on a baking rack to cool and serve the muffins warm or at room temperature.

BAREFOOT CONTESSA PUMPKIN MOUSSE - INA GARTEN

Barefoot Contessa Pumpkin Mousse - Ina Garten image

From the November 2007 House Beautiful - and absolutely the BEST pumpkin recipe ever. I think it could be adapted for mashed sweet potatoes or yams too.

Provided by carrie sheridan

Categories Vegetable

Time 2h40m

Yield 8 serving(s)

Number Of Ingredients 16

Ingredients

1 cup half-and-half
1 (29 ounce) can pumpkin puree
2 cups light brown sugar, lightly packed
1 1/2 teaspoons kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
6 extra-large egg yolks
2 (1 ounce) packages unflavored gelatin
2 ripe bananas, finely mashed
1 teaspoon orange zest
1 cup cold heavy cream
1/4 cup granulated sugar
1 cup cold heavy cream
1/4 cup granulated sugar
1/4 teaspoon vanilla
1/2-1 teaspoon orange zest (optional)

Steps:

Heat the half-and-half, pumpkin puree, brown sugar, salt, cinnamon and nutmeg in a heat-proof bowl set over a pan of simmering water until hot, about 5 minutes.
Whisk the egg yolks in another bowl, stir some of the hot pumpkin into the egg yolks to heat them. Pour the egg-pumpkin mixture slowly back into the double boiler and stir well.
Heat the mixture again over the simmering water for another 4-5 minutes, until it begins to thicken (about 140 degrees), stirring CONSTANTLY. You don't want the eggs to scramble. Remove from heat.
Dissolve the gelatin in 1/2 cup cold water. Add the dissolved gelatin, bananas and orange zest to the pumpkin mixture and mix well. Set aside to cool.
Whip the heavy cream (chilled very cold) in the bowl of an electric mixer with a whisk attachment until soft peaks form. Add the sugar and continue to whisk until you have firm peaks. Carefully fold the whipped cream into the cooled pumpkin mixture and pout it into a 7 inch x 2-3/4 inch round souffle dish.
Chill for 2 hours or overnight.
For the decoration: Whip last 1 cup of cold heavy cream until soft peaks form. Add the sugar and vanilla and continue to whisk until you have firm peaks. Pipe or spoon the whipped cream decoratively on the mousse and sprinkle, if desired, with remaining orange zest.
Serve chilled.
[As always with zest, be sure to just get the orange skin and not any of the white pith, which is bitter -- the orange in this enhances the flavors so that it is very refreshing - I could NOT believe how good this was - and how satisfying a small portion was!].

Nutrition Facts : Calories 620.1, Fat 29.1, SaturatedFat 17.2, Cholesterol 250, Sodium 404.8, Carbohydrate 83.3, Fiber 1.5, Sugar 70.7, Protein 11.5

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