OOoooo...You're muffins are HUGE!!!! Why yes, yes they are and thank you for noticing. Sometimes, usually on the weekend, you feel like indulging a bit. I know I do...it was a beautiful weekend and having a nice big muffin with a book to read on Sunday morning just seems right. It was right. So right!So what are the chances you have a can of pumpkin puree still lingering around? Probably not that likely after the shortage we seemed to have this winter but in case you do I think you and this recipe should have a go. Right after you take that bike ride you've been meaning to take since the weather turned so warm.
Seriously, how about this weather? What did you do to enjoy it? Here is my run running list:
- Bike ride. Sore? Maybe a little.
- Long, slow, meandering walk to Eastern Market for some Farmers fresh produce.
- Skip around the Tidal Basin to see those puuurrty blossoms, yes, again.
- Very berry ice cream sundae - don't mind if I do.
-More walking around...H street! How I have come to adore our walks.
Oh, and that Nada Surf show at the 930 last Friday, yup, awesome! And I am pretty certain I am going to frequent the Velvet Lounge a bit more. One of the first songs I heard the DJ play on record was "Shaft" - you're daaaamn right!
Love, AMZ!
What you need:
3/4 cup white sugar (I used 1/2 cup white sugar and 1/4 cup agave nectar)
1/3 cup vegetable oil
3/4 cup canned pumpkin
1/4 cup water
1/4 tsp. vanilla
2 cups all-purpose flour
1 1/2 teaspoon baking soda
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup semisweet chocolate chips
1/3 cup vegetable oil
3/4 cup canned pumpkin
1/4 cup water
1/4 tsp. vanilla
2 cups all-purpose flour
1 1/2 teaspoon baking soda
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup semisweet chocolate chips
How to:
Preheat the oven to 375 degrees F. Grease muffin pan or use paper liners.
Mix sugar and oil together. Add pumpkin and then add the water and vanilla. In separate bowl mix together the flour, baking soda, spices and salt. Add to wet mixture and stir in chocolate chips.
Fill muffin cups 3/4 full with batter. Bake in preheated oven for 20 to 25 minutes.
Preheat the oven to 375 degrees F. Grease muffin pan or use paper liners.
Mix sugar and oil together. Add pumpkin and then add the water and vanilla. In separate bowl mix together the flour, baking soda, spices and salt. Add to wet mixture and stir in chocolate chips.
Fill muffin cups 3/4 full with batter. Bake in preheated oven for 20 to 25 minutes.

No comments:
Post a Comment