Wednesday, March 5, 2008

Muffin Tops

Have I ever mentioned that any gathering of four or more people is an excuse for me to bake? It is. So when my friends and I got together to teach other to knit and make blankets for charity, I simply had to bring something. I'd never made muffins before, so I decided that was the way to go and ended up with the Best Pumpkin Muffins from Vegan With a Vengeance. If they weren't actually the best pumpkin muffins, it's only because I don't have proper muffinning skills yet.



I made these muffins twice: once for the knitting and once for my grandmother; she loves pumpkin and I had half a can left over.

The first time I made them, I left them in about ten minutes longer than the recipe indicated and they were still quite underdone. They tasted fine, but were chewy on the inside. I brought them to the party anyway, because it wasn't like there were eggs or anything in them that could make people sick.

The second time, I left them in forty extra minutes and they were overdone. Not burnt, just very well done. My family loved them (they love everything borderline burnt). The above picture is from the second batch.

The recipe was really easy and really tasty. For some reason, my oven just isn't very compatible with muffins, I guess (the cook times for other recipes from the same book are usually spot on and my oven timer was fine). There's only one solution to that: practice, practice practice!

Anyone care for a muffin or five?

First try:





Second try:

2 comments:

Paula Dines said...

They look very tasty!

Questions, though...do they have vanilla and/or ginger? And, did you use a full muffin pan or a muffin top pan?

Seitan Said Dance said...

Thanks!

No vanilla, 1/2 teaspoon ginger that can probably be omitted with minimal decrease in fabulousness. And I used a regular muffin pan. The full recipe is here here.