The Muffin Lady

 Welcome!

All kaleidoscopes by inkspired and KaleidoCam 

After a disastrous blogging failure I haven’t wanted to attempt a blog for awhile.

I spent well over 10 hours researching, finding photos and identifying credits, and writing a blog on 

The History of Handkerchiefs.

It was a great one!

One Kings Lane 

Trying to add in a credit for a photo, blogger did its’ typical pain in the you-know-what. Then, poof.

POOF!

My entire blog was gone except the title, labels and 1 credit for a photo no longer there!

Found on Pinterest

I’ve been just sick about it.

Time for comfort food, and one of my favorites are

MUFFINS!

I thought today I would share a recipe from one of my favorite muffin cookbooks, “The Muffin Lady”.

Nothing like a warm, buttered muffin to make a gal feel better...

Morning Glory Muffins    Makes 6- 12 depending on size of pans

Remember to read all directions first!

My personal notes are in bright blue.

Preheat oven to 350 degrees.

Prepare muffin cups by lining with wax paper

  - just a note, I use paper muffin liners

INGREDIENTS

2 Cups flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon cinnamon

1 teaspoon salt (yes, really!)

1/2 teaspoon nutmeg

1/4 teaspoon mace 

2 carrots, grated

1 apple grated (red delicious is NOT best choice here! I like Gala.)

1 cup oil (I use saffron)

1 cup sugar

2 eggs

1/4 cup crushed pineapple

1/4 cup chopped nuts

After setting all ingredients out, sift together dry ingredients.

Don’t have a sifter? Just mix Very Well.

Place carrots, apple, oil and sugar in a bowl and mix with an electric mixer until well blended.

Add eggs one at a time, mixing after each one. Try not to over-mix.

Gradually add the set aside dry ingredients.

Fold in pineapple and nuts. (Fold means use a spoon/spatula and fold dough over, NOT using a rough ‘mix’ or vigorous beating. Think egg shells you don’t want to break, but you don’t want clumps either.)

You should now have a lumpy batter with no dry spots.

Spoon into wax paper lined or paper liners 12 unit muffin pan.

Bake for 30-35 minutes.

When done, remove from pans as they will continue to cook if you don’t. 

I like to put mine in a towel lined bowl, and flip the towel over the top to keep them warm until serving.

If you have used paper muffin liners, cool for at least 1-3 minutes before trying to peel.

Photo courtesy epicurious, Pinterest 

Well, that’s it for today’s blog!

Things I would really like feedback on, if you have a moment:

1. Can you read this if you are on your phone? Is the print size good?

2. Are certain colors harder to read than others?

3. Would you like the text credits to be larger? Doesn’t matter?

4. Is there a subject you would like me to blog on?

5. Are there subjects you really don’t care about?

Hey! Thanks so much for your time!

‘Til next time,

inkspired

Try as I could, I did not find a credit for this photo. It’s popular! But no one seems to want to credit the photographer. If you know, please tell me so I can give proper credit.

By inkspired