Runners don't begin by running marathons, right? Well, that's the logic I'm using anyways. I can cope better with baby steps than I can with giant strides - at least for startsies.
The recipe I used for my first adventure is SUPER easy and SUPER cheap. I'm not sure that there's an actual name for these muffins, so I took it upon myself to name them the "Dunkin' Punkin's" ... for obvious reasons.
Ingredients:
- Duncan Hines Cake Mix
- Libby's Pumpkin
That's all folks. No eggs. No water. No milk. No oil. Just punkin' & cake mix. Idiot proof. Ohhh, but not Ryn proof. Not because I can't follow simple instructions ... mostly just because I think I know best. Also because I'm stubborn. As a mule.
How to:
- Pour your cake mix in your bowl. Make it a big one. Things might get messy.
- Open your Libby's Pumpkin and spoon all of it in at once.
- Stir. If you're Ryn Tomlinson you stir with a tiny spoon when there's a perfectly good wire whisk sitting on the counter staring at you. Not to mention, a kitchenaid mixer plugged in and ready to use - also sitting on the counter staring at you.
- At this point - I decided that the recipe was fibbing and that the mixture needed alilbit of oil. It doesn't. Adding oil doesn't affect the taste - just don't expect those bad boys to pop right out of the muffin pan all willy-nilly like. They WILL fall apart.
- Once all of the lumps are out, spoon your mixture into a muffin pan. To make the outside of your muffins somewhat more tasty, you might try sprinkling some sugar & cinnamon into the pan before you put the mixture in.
- Bake at 350 for 20-25 minutes.
- About 15 minutes in, I pulled the pans out and sprinkled the tops of the muffins with sugar, brown sugar, and cinnamon. I've also seen this done with powdered sugar. Oh, yum.
- Let your muffins sit for about 5 or 10 minutes so that they don't fall apart when you take them out of the pan. Which of course, yours might not fall apart like my oil-muffins :-/
- Chow down :) You're welcome.
Finished Product:
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