happy accidents.

you know when you screw up on something and you just want to start again but then think what would happen if i carried on? that's what i did and came out victorious in the end.

in my ever seeming quest to be prepared for my staring role on masterchef i am trying to memorize some key recipes that i can whip off in a moments notice. so i can watch the socks of gordon ramsey fly across the room for the three point dunk. to obliterate my competition. okay i may be getting carried away here. none the less i am trying to make more off the cuff recipes then to be chained to my cookbook.

case in point - i made my pumpkin muffins the other week {which gets cheers from the crowd...i'm not joking}and was determined to do it all by memory. i did one thing wrong. i swapped the measurement for the buttermilk and the oil. yikes. i took a moment, pondered this, then consulting on all my wisdom i decided to carry-on and see what happened. i did adjust the oil to the proper amount but went ahead with the excess buttermilk. success!

ppssstttt.....gordon? hang on to your socks.

photoed are the muffins made with all purpose flour. with the whole wheat they will look a little more rustic. i haven't been able to hang on to any lately to photo them - they are gobbled up to fast - but i did have this one to showcase!
one bowl pumpkin muffins.
this recipe is so easy and can be prepared in one bowl. you can swap out the whole wheat flour for all-purpose {exact same measurement} but i feel the whole wheat gives it a sense of depth and add some satisfaction to the snack.

1 1/2 cups whole wheat flour.
1 tsp baking soda
1/2 tsp salt
1/2 cup packed golden brown sugar
1/2 cup white sugar {or cane}
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground all-spice
1 cup pumpkin puree {not pumpkin pie filling}
1/2 cup canola oil
1/2 cup buttermilk
2 eggs.

pre-heat your oven to 375. spray or line a 12 cup muffin tin. set aside.

in a medium bowl whisk together eggs, pumpkin, oil and buttermilk. whisk in the sugars. sprinkle on the spices and whisk in. sprinkle in the remaining dry ingredients and mix together (ditch the whisk for this)  till almost smooth - try not to mix too much. spoon your mix into your tin making them all even.

bake for 22 to 24 minutes. muffins should spring back to the touch & be slightly firm. allow to cool on a wire rack till warm or room temp. can be stored for 3 days in an air-tight container - if they last past day one!

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