In fact, some days it is a miracle I get through the day....
But when I do find the time to bake I absolutely do not want it to be ruined by recipes that fail, stick, or worse off (gasp): taste bad.
For me, it's always an experiment in the kitchen... what can I say? Making up recipes and testing them is my passion. So yes... some days I make time to cook (my stress relief) and it becomes a disaster. Not everyone can get everything right everytime. I accept that.
But man oh man it is so awesome when I get a recipe to work... and work... and work! And today I modified a basic muffin recipe to make some delicious treats that were well needed after a fun day of running and dancing around the house (being chased of course!)
I guess we can say thanks to my family budget, because while cleaning out the fridge I realized almost an entire dozen of eggs close to their expiration date. I wasn't going to let those babies go to waste and lord knows my pantry is full of the things needed to make just about anything... so I figured
"You won't win this time expiration dates! I'll spend the day making muffins and playing with my son."And it was so yummy! Here is the recipe:
Pumpkin Breakfast Muffins (Whole Wheat)
What You Need:
2 cups Whole Wheat Pastry Flour
1 tbsp Baking Powder
1/4 tsp Salt
1/4 cup Sugar
1/2 cup Extra Virgin Coconut Oil or MELT Organic Spread (butter would also work)
1 cup Milk (Skim works fine, so does almond)
2 tsp Vanilla Extract
1 tsp Cinnamon
1 tbsp Pumpkin Pie Spice
Preheat the oven to 400 degrees Fahrenheit.
In a large mixing bowl, mix together the flour, baking powder, salt, and sugar.
In a small bowl, whisk the eggs, vanilla, and milk. Add the coconut oil. Note: since the milk is cold, the coconut oil will solidify (more so than it was at room temp). This is fine, stop panicking, mix, and breathe.
Know that as the oil melts, will give the muffins the perfect texture during baking. Trust me! I too had doubts... but when I started on my second muffin I knew those doubts were pointless and unnecessary. And should you decide to use butter, or crisco, or whatever type of fat you prefer to bake with, its all going to taste yummy :) Use the butter in a soft but not liquid or melted temp and the muffins will work out great for you.
Now that you have the wet ingredients mixed, add it to the bowl of dry ingredients and stir to combine. BUT WAIT! Hold that spatula just for one more second:
DO NOT over mix!
Simply mix these ingredients together until there are no more flour streaks. To help with the coconut oil, press the clumps into the batter. You should mix about 20 turns. If over mixing is a worry, count your stirs, and if you have kids what a fun counting activity! Of course, if you do not have kids, then it's great way to keep up with math or even a new language.
That said, grease 12 muffin tin slots by brushing each space with coconut oil (or butter, or crisco, or whatever you are baking with). Grease em' up good - don't be shy. Being shy is not welcome in the kitchen. Next, spoon your batter into the pan and bake 20 minutes.
Remove from oven and pop each muffin from the tin, placing onto a baking sheet (or rack, or plate) to cool. Yes, these muffins won't stick if you greased the pans. I don't know about you, but for me I always say:
"There is no joy like that of a bread or muffin recipe that didn't stick to the pan...except the joy it brings while you eat them!"
Thanks for spending time with me in the kitchen! I had such a blast today! While the muffins baked my son and I spent some time working on our arts and crafts. Not sure what to say there... but I am pretty sure he was trying to be William Wallace....