-
1
2 eggs.
-
2
Whisk them on up, like now.
-
3
It's the only must of the recipe.
-
4
Sure, you'll be mixing stuff up later, who cares about one little step?
-
5
The yolks, the yolks care.
-
6
Beat the hell out of them, with a fork if there's one in your line of sight, a whisk if you're fancy.
-
7
Throw in a can of pumpkin, like one of those normal sized ones.
-
8
Or, if you got all excited and now have a giant can from Costco, throw in 1.5 cups.
-
9
Or more.
-
10
Pumpkin is what makes these feel healthy.
-
11
And a half cup of honey.
-
12
The recipe this mutated from over the course of 4 years originally called for a cup and a half of sugar, which is absurd.
-
13
Dear lord, it's ok to taste things other than sugar.
-
14
Just put in whatever of whatever.
-
15
Let your conscience be your guide.
-
16
Now for the stuff that tricks you into thinking these taste like pumpkin, because no one actually eats pumpkin w/o the spice.
-
17
teaspoon each of cinnamon and pumpkin pie spice.
-
18
Or, if you kind of ran out, just toss in more cinnamon, a fair bit of nutmeg, a little ginger and a dash of cloves.
-
19
Throw in some more cinnamon, because who wants underspiced muffins?
-
20
And vanilla.
-
21
I don't know how much, I just kind of drizzle.
-
22
Call it a tsp?
-
23
Half?
-
24
Only the muffins know.
-
25
Add a 1/3 cup or so of whatever fat or fat substitute you like.
-
26
I go for greek yogurt, but this time I had a little coconut oil left, so I threw some of that in too.
-
27
These are so damn moist that it really doesn't matter.
-
28
This is where I feel like a bowl saving genius.
-
29
Don't bother mixing the drys seperate, just toss them into the well mixed wet stuff, all nice and gentle like.
-
30
I find that the floppy plastic whisk that is usually useless gets it all together.
-
31
Dry stuff includes 1.5 cups of flour, whole wheat please, and extra points for being all hard core like me and hand grinding (twice!)
-
32
the wheat berries from that giant 50lb pioneer style bag.
-
33
You can mix up some white with that, but you won't feel as good about it later.
-
34
Don't measure it with a 1/4 measuring cup, because you already got the 1/2 cup dirty.
-
35
You will lose count.
-
36
I have no idea how much flour actually ended up in this latest batch.
-
37
Meh.
-
38
Oh, and 1 tsp baking powder, .5 tsp each of baking baking soda and salt.
-
39
Don't worry about being exact, in fact lean towards heaping.
-
40
They'll forgive you, and this is a recipe that thrives on improvisation.
-
41
(Read: it started off as a real recipe, and I didn't feel like doing the math to keep the ratios as I changed things up.
-
42
The muffins didn't care, so neither do I).
-
43
Heat up your oven, 350.
-
44
Grease up those muffin tins.
-
45
Pam will do, but if you love those muffins, get out your pastry brush and the butter and go to town.
-
46
Wrap them up in buttery love.
-
47
Maybe spread whats left on top.
-
48
And then just spoon them out.
-
49
There are two schools to this.
-
50
You could carefully fill each cup up 2/3, 3/4 or whatever for as many muffins as that makes.
-
51
I don't feel like getting out another sheet, so it's a dozen of randomly filled muffin cups for me.
-
52
These don't raise a ton, so it's fine.
-
53
Sprinkling on cinnamon sugar makes them look even prettier and tastes good, but does negate that healthy feeling.
-
54
Your call.
-
55
25 to 30 minutes latter stick something in the muffins, and if it comes out clean, take them out.
-
56
Try to give them a chance to cool in the pan before eating, but a messy muffin won't kill you if you can't.
-
57
I like these with butter and sometimes honey.
-
58
I may initially undersugar them just so I can stuff my face with warm butterhoneypumpkinyum.
-
59
They're better warm, but that's what 15 seconds in a microwave are for.
-
60
Eat the muffins, all the muffins, any way you want.
-
61
It's what they want.
