This recipe adventure is actually an older one from the fall (hense the pumpkin, although who would really turn that down just because it’s summer?). I remember the day well: it began with an uncomfortably early rugby game, full of tight shorts, sweat and bruises the size of your mom (the sidelines are a tough place); then, I spent a few hours trying to coax my pilot light into wondrous flames (for, approximately, the eighth time); later, when I was filled with a need to recover from this strenuous day, I threw together these spectacular little hot cakes (correction, muffins) and shared them with fellow Writing Center nerd-friends over a semi-clean game of Scrabble.
Don’t feel bad if your life is less invigorating; mine is not meant to be a commonly traveled road. Pumpkin muffins, however, are on the path for all!
The concept of “miniature” is a fascinating one. Take Dr. Evil’s “Mini-Me”, for instance. Upon watching the highly acclaimed film Austin Powers, I thought, “Well, that sexy gentleman with the teeth would certainly make a nice fur coat to wear”.
Then, when there was a better shot of “Mini-Me”, I thought, “That sure doesn’t look like Mike Myers. This man strongly resembles the actor Verne Troyer, only with more bling.”
So when you eat mini-muffins, cupcakes, brownies, whathaveyou, I wonder: are you troubled by the implications of their being “mini”? Do you ponder the differences between their apparent regular versions and themselves?
It is for this reason, friends, that I do not address these muffins as “miniature”. Admire not their stature, but their individual taste and personality.
Pumpkin Muffins with Millet and Chocolate Chips
total time: about 1 hour, 20 minutes
makes about 16 regular muffins
- 1/2 cup vegetable oil
- 3/4 cup brown sugar
- 2 large eggs
- 1 cup pureed pumpkin
- 2 teaspoons pure vanilla extract
- 1 3/4 cup whole wheat flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon fresh ground nutmeg
- 1/2 cup dry millet
- 1/4 cup buttermilk
- 3/4 cup dark chocolate chips
Directions (by Joy the Baker):
- Place a rack in the center of the oven and preheat oven to 325 degrees F. Line a muffin tin with paper or foil liners and set aside.
- In a large bowl, whisk together oil, brown sugar, eggs, pureed pumpkin, and vanilla extract.
- In a medium bowl, whisk together flour, salt, baking soda, spices, and millet.
- Add the dry ingredients, all at once to the wet ingredients. Add the butter milk and fold together. When batter is almost completely mixed, fold in the chocolate chips.
- Spoon batter into prepared pan. Fill muffin cups three quarters full.
- Bake for 15 to 17 minutes, or until a skewer inserted in the center of a muffin comes out clean. Let rest for at least 15 minutes before serving.