Hello Dear Blog Peeps:
Hope your new week of life is starting out terrifically.
One recent night, I wanted to make some pumpkin muffins.
Alas, there were no eggs in the refrigerator and I certainly didn't want to go out and buy any.
It was chilly and dark outside.
So I did the unthinkable and made them, without eggs, from a boxed mix of gingerbread stirred with a 15 ounce can of pumpkin.
Some raisins were thrown in for good measure.
The muffin tins were sprayed with Pam.
Then, the muffins baked for 20 minutes.
Result? They looked different but I took a bite of one, to test it, and it was surprisingly delicious.
The muffins got good reviews from others who sampled them. Yippah!
WHEN WAS THE LAST TIME YOU MADE A SUBSTITUTION IN THE KITCHEN?
Hello from Spain: congratulations on the success of your muffins. Very tasty. I do not cook. Keep in touch
ReplyDeleteHey a little chocolate chips would be good too!
ReplyDeleteNow that I'm not working, I'm not baking as much. I used to always love to bake and share. We've all been duped into believing we need dairy products for baking when we really don't. There's all sorts of healthy substitutions that work even better. I love finding new ways of making foods healthier.
ReplyDeleteI'm not a fan of anything with pumpkin...I just like apples instead. I do not bake except on rare occasions so haven't had the chance to substitute things. I know there is a brownie recipe made with vanilla yogurt that is pretty good...from Trader Joe's.
ReplyDeleteOh how clever you are, Miss Susan!!!!
ReplyDeleteYUM!
ReplyDeleteThey say necessity is the mother of invention. Sometimes you just don't need to go out and buy eggs.
The gingerbread muffins look delicious, Susan. I love gingerbread during this time of year, and cookies are my favorite. Oh Yes, I substitute things often if I run out of this or that.
ReplyDeleteHave a lovely week, my friend.
~Sheri
ReplyDeleteYummy!!
Or when was the last time I actually followed a recipe!!
My husband likes to tease me about not following the recipe:))
... Hi Susan... your muffins look great... I love anything pumpkin..... '
ReplyDelete... Glad your unseasonal snow didn't last long.. xxxx
Hugs... Barb xxx
I used to make pumpkin muffins with a yellow cake mix and a 15 oz can of pumpkin. They were yummy. It's that season.
ReplyDeleteI make pumpkin muffins with spice cake mix and a can of pumpkin with some cinnamon chips added. No eggs. Often use vegetable broth rather than chicken broth, generally when cooking something that will be vegetarian friendly.
ReplyDelete