The PC Muffin

Leah Short — Mon, 06 Nov 2017 19:47:17 +0000

The PC Muffin is my absolute favorite muffin from Fido here in Nashville. Funny thing is I discovered it at a different coffee shop. A few years ago I worked down the street from a coffee shop that sold Fido goodies and my standing order was a café au lait with a PC Muffin. So, so good for breakfast. I would crave this muffin daily. It’s a jumbo muffin and it’s heavy and dense and one of those baked goods that gets better the next day.

That coffee shop stopped selling Fido goodies, and yes, I could go to Fido to still get my muffin, but it wasn’t as convenient and I was just heart broken. I lucked out and found a Nashville cookbook at my library with recipe! Jackpot!

The PC stands for pumpkin chocolate chip and although that combination may sound weird, the two go very well together. See Pumpkin Brownie Swirl Pie, Pumpkin Chocolate Chip Sandwich Cookies, and Chocolate Chip Pumpkin Bread for more proof! (Sorry to all those instagrammers who voted no to that combo…you’re missing out!)

I ended up making a double batch so I could share these muffins with my coworkers. It was funny to see their faces when they saw the jumbo muffin. You could make these in a regular muffin tin, but you’ll need to adjust your baking time. Now I can have them any time I want with no lines!

Yield: 10 large muffins

The PC Muffin

Fido's pumpkin chocolate chip muffin

Ingredients:

1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup canola or vegetable oil
1/2 cup olive oil
1/2 cup unsweetened applesauce
1 3/4 cups canned pumpkin
3 eggs
3 1/2 cups flour
2 tsp. cinnamon
1 tsp. ground cloves
1 tsp. nutmeg
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
1 tsp. salt
1 1/2 cups chocolate chips

Directions:

Preheat oven to 275F. (Note: I made a batch at this temperature and they weren't quite done. Next batch I baked at 300F and it worked better.)

Combine the sugars, oils, applesauce, pumpkin, and eggs in a mixer with the paddle attachment on middle speed until evenly mixed.

In a separate bowl, combine the remaining dry ingredients, except for the chocolate chips. Add the dry ingredients to the wet ingredients, about 1/3 at a time, until evenly mixed on low speed.

Spray a large muffin tin with cooking spray or use muffin liners. Scoop about 3/4 cup of batter into each muffin cup. Bake for 30 minutes, rotating the pan after 15 minutes, or until a toothpick comes out clean. The muffins may need about 5 more minutes if the toothpick has batter stuck to it.

Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Nashville Chef's Table by Stephanie Stewart-Howard

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Baked Eggnog Donuts

Leah Short — Fri, 18 Jan 2013 13:44:48 +0000

I told you I wasn’t finished with eggnog! First I brought you Mini Eggnog Donut Muffins. Now I’m sharing Baked Eggnog Donuts. Yes, baked! I got this donut pan for Christmas two years ago and I love it. I won’t turn my nose up at a fried donut, but they’re not much fun to make at home. Baked donuts are…and since they’re baked, they’re pretty much health food right?

So, how’s it taste?

They were great. The donut isn’t too sweet, so it’s perfect with the sugary glaze. I will caution you to be careful with the donut pan. It’s very easy to overfill and my first batch made huge donuts that didn’t even have a hole because they overflowed so much. It’s tempting to fill the entire cavity, but you want to do about half instead. Excuse my wrinkly donuts in the picture. I took them the next day after baking and the glaze wasn’t so smooth anymore. However, the donuts were still delicious. Since they’re baked, it’s like eating cake…and that’s never a bad thing, with or without wrinkles.

Baked Eggnog Donuts

by Shugary Sweets
makes about 10 donuts

Ingredients:

Donuts
2 cup flour
3/4 cup sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/2 tsp. nutmeg
1 egg
3/4 cup eggnog
1/4 cup applesauce

Glaze
1 1/2 cup powdered sugar
3 tbsp. eggnog
1 tsp. rum flavoring

Directions:

1. Preheat oven to 325F. Using a mixer, mix flour, sugar, baking soda, baking powder, salt, and nutmeg. Beat in egg, eggnog, and applesauce.

2. Lightly spray a donut pan with non-stick cooking spray. Spoon batter into a large plastic bag that zips. Snip the corner and squeeze batter into the donut pan evenly. Fill about half full as the donuts will rise.

3. Bake for 10-12 minutes, until donut springs back when lightly pressed. Remove from pan immediately and allow to cool completely on a wire rack.

4. For the glaze, combine powdered sugar with eggnog and rum flavoring for about 2-3 minutes in a mixer. Dip tops of each donut into glaze. You may want to dip twice for thicker consistency.

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