Wednesday, February 1, 2012

muffins and bluegrass

After we finished up some morning school at the table earlier today, I started getting quite the hankering for fresh-baked muffins.  So I declared it was Muffin and Bluegrass Day.  So I looked up a new recipe, and found this yummy one on www.cooks.com.




  PUMPKIN MUFFINS
3 1/3 c. flour
2 tsp. baking soda
3 c. sugar  (I cut the sugar in half, it calls for a lot!)
1 1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1/4 tsp. ground ginger
Mix dry ingredients and add:
1 c. oil
4 eggs
2/3 c. water
2 c. pumpkin
Preheat oven to 350°F degrees.
Prepare muffin tins by greasing with vegetable oil or butter and sprinkling lightly with flour. Shake out excess.
Bake 20-30 minutes until toothpick comes out clean.

**  We doubled this recipe, and it made 3 loaves to freeze (baked for an hour or more, until the tops were done) and one dozen muffins.  We also added chocolate chips to half the batter, enough for one of the loaves and the muffins. **

The muffins came out of the oven, and the seven of us gobbled down the entire dozen muffins in no time flat!  They are divine!  We have to use up all of our ginormous cans of pumpkin somehow - and who says pumpkin is just for fall?  We love it all year-round. 



Where does the bluegrass tie in?  Well, we have just kept the laptop on the Pandora Nickel Creek station! 

A relaxing and heartwarming morning for sure. 

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2 comments:

  1. i have a pumpkin chocolate chip muffin recipe that is my absolute favorite. they're even better the second day...with a cup of piping hot coffee. soooo yummy! might have to whip up a batch!

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  2. WOw your blog looks great! I love it! I need to work on mine but I don't see that happening in the near future! TOO busy! Your muffins (bread) look yummy! I still have pumpkin in my freezer from Oct! I will have to make some muffins. I wonder how it would tolerate some stevia in place of some of the sugar. Great to see your sweet blog again. ;)
    Kristy from www.apronsandapples.blogspot.com

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