Wednesday, October 30, 2013
Muffin tops are the best, right?!
When I was younger, I never just pulled the whole top off in one piece. I would drive my mom crazy by "picking" at it and tearing off little bits of the top and eating them one by one. She would say, "Stop picking at your muffin and just eat it!" Well, I was eating it. In my own little way. :)
Here's a good muffin recipe for these cool, autumn, all-things-pumpkin days.
adapted from Mel's Kitchen Cafe
1 2/3 c. all purpose flour (or 1 c. all purpose & 2/3 c. whole wheat)
1 c. sugar
2 t. cinnamon
3/4 t. ginger
1/2 t. nutmeg
1/4 t. cloves
1 t. baking soda
1 t. baking powder
1 c. canned pumpkin
1 cube of butter, almost fully melted
Preheat oven to 350 and line 12 muffin cups with paper liners. Whisk together all dry ingredients in a large bowl. In a small bowl, whisk together the eggs, pumpkin, and butter. Pour into the dry ingredients and mix until all the flour is blended in. Fill muffin cups (these are large muffins). Bake in preheated oven for 22-25 minutes or until the tops just spring back when touched lightly with your finger. Careful not to overbake! Remove from oven and let cool in the muffin tin for 5 minutes before removing to a wire rack.