it has been a busy 2010 so far. work always keeps me really busy but i also added a couple projects to my to do list and finally got one of them crossed off my list last weekend.
i have been taking photographs for years. i have so many photos on my computer we finally had to break down and buy a terabyte hard drive about a year ago. the scary part - it is almost full!
i have been meaning to put up a website for my photography
and finally did it. picky photo
is where i will post my photographs from project 365
(i am taking a photograph a day) and other photos that i love. i hope you enjoy it - i know i have.
back to picky cook ...
i am always searching for muffin recipes that don't use dairy. that is not because i don't like dairy - i do. i just always forget to buy it at the grocery store. if i am honest, i do prefer muffin recipes that do use dairy but i like to have some recipes that don't.
this pumpkin muffin recipe is one of those staples - a must have for every baker. it is quick and easy and i would bet you always have the ingredients on hand. they are moist and wonderfully spicy. i added more cinnamon because i am a certifiable cinnamon lover. i also changed the amount of sugar and type of sugar. i have recently been adding dark brown sugar to recipes when i can. i love the deep flavor it helps to bring to recipes. pumpkin muffins
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 cup canned solid-pack pumpkin (from a 15 ounce can)
1/3 cup vegetable oil
2 large eggs
1 teaspoon pumpkin-pie spice
2 teaspoon cinnamon - divided
1 1/4 cups plus 1 tablespoon sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
Put oven in middle position and preheat oven to 350Â°F. Put liners in muffin cups.
Whisk together pumpkin, oil, eggs, pumpkin pie spice, nutmeg, 1 teaspoon cinnamon, 1 1/4 cups sugar, baking soda, and salt in a large bowl until smooth, then whisk in flour mixture until just combined.
Stir together 1 teaspoon cinnamon and remaining 1 tablespoon sugar in another bowl.
Divide batter among muffin cups (each should be about three-fourths full), then sprinkle tops with cinnamon-sugar mixture.
Bake until puffed and golden brown and wooden pick or skewer inserted into the center of a muffin comes out clean, 25 to 30 minutes.
Cool in pan on a rack five minutes, then transfer muffins from pan to rack and cool to warm or room temperature.recipe adapted from smitten kitchen
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