11/4/2018 0 Comments Pumpkin Maple MuffinsMuffins are the first thing that I learned to cook. I quickly became obsessed with the whole idea of muffins; I would bake a new batch every week, buy muffin recipe books, have them as breakfast, snack AND dessert... Although, now that I think about it, my affection for muffins is no surprise. I mean, they are delicious, extra versatile, easy to have on the go, and there are so many varieties. I’m pretty sure you can make muffins from any ingredient under the sun. Perfecting the art of muffin-making, however, is not so easy. Yes, the basic is pretty simple. But making a truly flavorful and fluffy muffin requires concentration and precision. Muffins can easily be too dense, too elastic, slightly burned, too hard, blunt, crumbly, etc. We’ve all had them before; the muffins that stick to the liners, the ones that separate in half when you bite into them, the super sticky ones, the ones that turn to powder when you so much as look at them... You get the idea. Over the years, I’ve tried many, many muffin recipes, and I’m pleased to say that I have finally cracked the code. Today I’m sharing the recipe to one of my favorite fall treats: pumpkin muffins. These fluffy little guys have a warm spicy taste and they fill your house with the smell of pumpkin and cinnamon; they definitely have the fall seal of approval. Enjoy! Pumpkin Maple Muffins Light and extra fluffy, these will make everyone gather around the oven. And the best part? They are even better warm. Ingredients:
*Makes 12 small muffins or 9 bigger ones. Extra tips:
If you end up trying this recipe, make sure to send me pictures and use the hashtag #teaandmascara. Happy November! Much love,
-TM-
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Copyright © 2018