So yesterday Matt came home from work with his allergies really acting up. He was suffering badly enough with just the allergies themselves, and then on top of that he’d been sucking back allergy medicine at work (his boss even made a special drugstore run just to get him an array of anti-histamines), so he was exhausted and kind of in a daze. I felt awful watching him sit around and be miserable, and there was nothing I could do to help – there’s no way to make someone else’s physical symptoms go away, you know? I could be nice as pie, do tons of things for him, anything, but that wouldn’t alleviate his actual problem. So I decided that if I couldn’t reduce his suffering, I could at least make him something he might like so he would know I was trying to help. He’s a fan of Dunkin Donuts’ pumpkin muffins, so when I found this recipe in my desserts file, I figured it was probably the best option (didn’t hurt that it’s a quick one, either). I don’t know if it worked; he ate one, but he didn’t say anything about them, good or bad. Granted, he was pretty wiped out, though. This morning – he seemed better – I told him he could take the rest to work if he wanted, since I worried we wouldn’t finish them before they went stale, and it was just about the right number of people at his work to eat them (there were far too few to go around at mine, and besides, I made them for him, didn’t I?). He declined, saying he didn’t want to waste them at work – maybe that does mean he liked them? Or maybe he just didn’t want to be bothered carrying a tupperware to work and back.
Anyway, they turned out kind of small – my muffin pan is kind of big, though, so it’s possible that in a normal-sized pan they’d be regular muffin-sized – and I kind of screwed up by adding the egg to the melted butter, which might have cooked it a bit, instead of adding a bunch of other things to the butter and then the egg at the end. I also didn’t have buttermilk, and for some reason our supermarket doesn’t sell buttermilk in small cartons. This means that I always have lots left over that winds up going to waste. So I tried to substitute regular milk – I didn’t know it was vinegar you had to add, or lemon juice, to sour it; I didn’t realize that it was supposed to be sour in the first place. I thought it was just supposed to be buttery. So I guess I know for next time. I’ll put the “correct” recipe here, even though the measurements were converted from metric into ounces, of all things. The original poster of the recipe – who it was, I have no idea – suggested that some sugar would not go amiss, so I added a couple of heaping tablespoons. They taste all right the way I made them. Next time I’d consider adding more pumpkin.
1/2 oz butter, melted
5 oz whole wheat flour
3 oz cornmeal
1 tsp cinnamon
1 tsp baking powder
1/2 tsp baking soda
2 oz slivered almonds, with some more for topping the muffins
1 egg, beaten
6 oz pumpkin puree (I used the pumpkin-pie-in-a-can stuff)
6 oz buttermilk, or 6 oz regular milk with 2 tsp vinegar or lemon juice added and left to sit for 10 min.
Preheat the oven to 350.
Line your muffin pan with muffin liners – this recipe makes 12 muffins.
Melt the butter and leave to cool.
Mix all the dry ingredients together, adding the nuts last (why? Who knows?). If you’re going to add some sugar, do so here. I can’t really tell you how much to add, since I just went at it with a regular spoon, and I could have added more, maybe.
Beat the egg with the pumpkin and buttermilk, then add the melted butter. Don’t be a moron like me and pour the melted butter into the bowl first, thereby necessitating adding the other stuff to it. It’s warm. It’ll cook the egg a little bit, maybe. Duh.
Pour this mixture into the dry ingredients and stir quickly with a metal spoon (why? Who knows?).
Pour the batter into the prepared muffin pan.
Sprinkle the tops of the muffins with some more slivered almonds.
Bake for 25 – 30 minutes, or until a toothpick inserted in the middle of a muffin comes out clean.
I just had one for lunch. They’re nice warm.