inspiration — palette — method
Total Active Time: 30 minutes
Total Cook Time: 15 minutes
Prep: 15 minutes
Ingredients
2 whole eggs
1 & 3/4 cup all-purpose flour
1 cup brown sugar
1/2 cup graham flour
1/2 cup South-Indian Cinnamon Chicory Coffee starter
1/2 cup pumpkin purée
1/2 cup shortening
1/4 cup and 2 tbsp semi-sweet mini chocolate chips
1/4 cup apple cider
1/4 cup Maker’s Mark whiskey
3/4 tsp la baleine salt
2 tsp baking powder
1/2 tsp baking soda
+++
2-3 tbsp all-purpose flour for dusting
2 tbsp semi-sweet mini chocolate chips
Method
Prep—
Prepare your palette board: measure the following ingredients and place them on a blank slab:
whole eggs
all-purpose flour
brown sugar
graham flour
South-Indian Cinnamon Chicory Coffee starter
pumpkin purée
shortening
semi-sweet chocolate chips
apple cider
Maker’s Mark whiskey
la baleine salt
baking powder
baking soda
2. In a medium bowl, lightly mix the flours, salt, brown sugar, baking powder and baking soda with your hands. 3. In a second mixing bowl, pour in the shortening, pumpkin purée, South-Indian Cinnamon Chicory Coffee starter, whiskey, and apple cider. Add the eggs and lightly whisk the ingredients until slightly mixed and eggs fully incorporated. 4. Using a hand mixer, lightly combine the dry and wet ingredients by incrementally pouring the liquidated ingredients into the bowl of dry ingredients and mixing them together until all is combined and a thickened consistency and texture is achieved. 5. Place the reserved +++ flour for dusting into a small bowl. Dust the semi-sweet mini chocolate chips in a light coat of flour by tossing them in the bowl a few times in order to prevent them from sinking to the bottom of the muffin when baking. 6. Add the chocolate chips to the bowl containing the mixture of wet and dry ingredients and fold in the chips a little at s time until fully incorporated throughout the batter.
7. Grease a muffin tin with a tablespoon of shortening and fill each muffin placement with the muffin mixture until 7/8 of each placement is filled to the top of the tin. 8. Add the remaining +++ two tablespoons of semi-sweet chocolate chips to the top of each muffin placement so that all of the chips are spread evenly atop each mixture.
Heat—
1. Preheat the oven to 400 degrees F.
2. Place the prepared muffin tin into the oven on the center-middle rack and cook for fifteen minutes or until a golden crust has been achieved. 3. Remove from heat. Let cool.
Taste & Enjoy!
Color to the Method—
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