Wednesday, October 27, 2010

Two ingredient pumpkin muffins

You heard me correctly. Or would that be read me correctly? Either way.....

Two ingredient pumpkin muffins. Two, as in deux, dos, due, 二, twee, ni, dva, tsvey.

This is, without a doubt, the most simple recipe ever. It always turns out perfectly. Even if you can't boil water, it is impossible for these muffins to be a failure. Well, not impossible. If they're left in the oven a really, really long time, they will burn. But you get the picture.

Speaking of picture, here are those two ingredients.

Only two ingredients are used in delicious pumpkin muffins.
In a large mixing bowl, combine the two ingredients. The batter will be thick and lumpy and have that wonderful, soothing smell of Fall. Plop into muffin tins or a loaf pan sprayed with non-stick spray. I bake them in muffin tins, bag individually, and store in the freezer for a quick out-the-door breakfast or yummy afternoon snack.

Of course, you could stop at two ingredients because they are, after all, two ingredient muffins. But you don't have to stop there. Add chopped apple, an overripe banana, raisins, or nuts. Or better yet, add them all! 

Don't try to make them pretty!
Bake according to the instructions for the cake mix or until a toothpick inserted in the center of the muffin or loaf is clean. If you add the extra ingredients, cooking time will increase, usually by 5 - 10 minutes.

Butter and honey, anyone?
Remove to a cooling rack and allow to cool for 10 minutes, if possible! Serve with butter and honey.

Hey, I saw that! Didn't your mother tell you not to lick your fingers?