Muffin (wo)Man

October 27, 2008

This weekend I made a LOT of muffins. Boogie enjoys these for breakfast with some yogurt and fruit so I like to keep my freezer stocked. I had a few bananas stowed in the freezer (to avoid wasting a too ripe banana, toss in the freezer and make banana bread/muffins with them). I also had a can of pumpkin puree.

I made this recipe:

However, I carmelized the pecans taking 1 tbsp butter, 1/2 cup pecans and 2 tbsp turbinado sugar and simmering for a few minutes in a skillet. I made half without nuts for Boogie and then the other half were for various guests that came through this weekend as well as for me! They were all good but the pecans were decadent.

I also made pumpkin cornmeal muffins:

I used the above recipe but added 1 tsp of cinnamon (so 2 total), 1/8 tsp of ground ginger and 1/8 tsp of nutmeg. After trying these I would probably make them again with a crumbled sugar topping and a bit more clove. Maybe a full tsp. The carmelized pecans would also be good! This recipe actually made 12 muffins and two mini-loafs of bread, too. The freezer is stocked and I sent my friend Jessica home to D.C. with a few muffins and a mini-loaf for her and her husband to enjoy.

Muffins are really fairly cheap to make and SERIOUSLY easy. I think it takes serious skills to mess muffins up. The banana muffins (with the pecans) will make you look like the greatest cook ever, by the by. We are talking Ina Garten level, here.