Ok, remember the pumpkin soup? I had tons of pumpkin puree leftover and only used a bit in my sushi-making, so it was muffin-baking time.Thinking back, I probably should have used a real recipe, but I decided to just wing it. I didn't quite have the magic touch, I guess, when it comes to baking muffins, so they turned out ok. Just okay.
(I didn't keep track of what I was putting in either)
They took forever to cook. Like, 30 minutes for MINI-muffins then maybe 1 hour and 15 minutes for the full-sized ones. Crazy.
And, they still weren't done on the inside!Well, the spicing was spot-on, which is one thing I did right. And, in the end, these were dense and yummy- not so much muffin-like as I'd hoped, but yummy.
Next time, I'll either:
a) Use a recipe
or
b) Wing it again, but make a thinner batter.
2 comments:
haha they still look good to me, but maybe the batter was too "watery"?
btw I really like your blog!
Thanks! That could have been it too- I don't bake muffins very often, so I'm kinda in the dark as far as batter consistency goes...
:) thanks! I've checked out your blog and it's cool too.
Post a Comment