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“Work hard. Laugh when you feel like crying. Keep an open mind, open eyes and an open spirit.”

Rachel Ray

Guilty Pleasures

Dear Fellow Journalers,

Like many of you, I have a few “guilty pleasures”. One of them is a sandwich with peanut butter and marshmallow fluff. The other is Irish Soda Bread. Now, the grocery store starts selling the bread the end of February and ends the end of March. I usually buy two loaves per week. I hack off a chunk and slather it with soft butter. Yum!

One autumn day, when I was visiting my college roommate, her mother introduced me to pumpkin muffins and here is the recipe!

~Sallie

 

Kitchen Tested
Pumpkin Muffins
Prep
15 MIN
Total
45 MIN
Servings
24
Why buy these fall favorites at your local coffeeshop? This recipe comes together easily—no electric mixer required—and you’ll end up with a full two dozen freshly baked warm-from-the-oven pumpkin muffins, ready to serve right away or freeze ahead for on-the-go breakfasts all week long.

By Betty Crocker Kitchens
Updated June 14, 2019

Ingredients
1 1/2
cups Gold Medal™ whole wheat flour
1
cup Gold Medal™ all-purpose flour
1 1/2
teaspoons baking soda
1 1/4
teaspoons kosher (coarse) salt
1 1/4
teaspoons ground cinnamon
1 1/8
teaspoons ground nutmeg
3/4
teaspoon ground cloves
1/2
teaspoon ground ginger
1 1/2
cups sugar
2/3
cup canola oil
1/2
cup water
3
eggs
1
can (15 oz) pumpkin (not pumpkin pie mix) SAVE $
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Steps
1
Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
2
In large bowl, mix flours, baking soda, salt, cinnamon, nutmeg, cloves and ginger; make well in center of mixture. In medium bowl, stir sugar, oil, water and eggs with whisk. Stir in pumpkin; add to flour mixture, stirring just until moistened. Divide batter evenly among muffin cups.
3
Bake 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans to cooling racks. Serve warm or cool.

Expert Tips
Freeze the muffins in large resealable freezer bags, so they’re ready and waiting for breakfasts on the go. Wrap them in waxed paper and reheat them individually (from frozen) in the microwave just until heated through.
If your muffin tins have a dark nonstick surface, you’ll want to reduce the oven temperature by 25°F. The dark surface absorbs heat, speeding up the baking process making the muffins brown more quickly.
The best muffins should be golden brown, slightly rounded with bumpy tops, tender, moist, even textured and easy to remove from the pan. Here are some things that can happen, with solutions to help. Pale: the oven was not hot enough or was underbaked. Peaked or smooth on top: too much mixing. Tough and heavy: too much flour or overmixing. Dry: too much flour, oven too hot or baked too long. Tunnels: too much mixing.
There are some best practices for mixing up quick breads, most importantly not overmixing the batter. The dry ingredients should just be moistened by the wet ingredients—and it’s okay if there are still some small pockets of floury ingredients as you spoon the batter into the muffin tin.

 

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