Comments on: Pumpkin chocolate chip muffins http://foodpluspolitics.com/2008/10/21/pumpkin-chocolate-chip-muffins/ Recipes from scratch and a lot of chatter about food ( plus a little about politics ) Fri, 26 Feb 2010 00:15:43 -0500 http://wordpress.org/?v=2.8.6 hourly 1 By: ellaella http://foodpluspolitics.com/2008/10/21/pumpkin-chocolate-chip-muffins/#comment-5759 ellaella Thu, 02 Jul 2009 00:10:53 +0000 http://foodpluspolitics.com/2008/10/21/pumpkin-chocolate-chip-muffins/#comment-5759 Hi, Whitney! I'm so happy you liked it and your idea of carrot juice is inspired. I'll be borrowing that from you! Thanks so much for taking the time to come back and let me know how it went. I hope to "see" you here again. Hi, Whitney! I’m so happy you liked it and your idea of carrot juice is inspired. I’ll be borrowing that from you! Thanks so much for taking the time to come back and let me know how it went. I hope to “see” you here again.

]]> By: Whitney http://foodpluspolitics.com/2008/10/21/pumpkin-chocolate-chip-muffins/#comment-5758 Whitney Wed, 01 Jul 2009 23:33:59 +0000 http://foodpluspolitics.com/2008/10/21/pumpkin-chocolate-chip-muffins/#comment-5758 This is a great recipe! I didn't have the seperate spices so I used a teaspoon of pumpkin pie spice and instead of just water I added carrot juice. Thanks. This is a great recipe! I didn’t have the seperate spices so I used a teaspoon of pumpkin pie spice and instead of just water I added carrot juice. Thanks.

]]> By: ellaella http://foodpluspolitics.com/2008/10/21/pumpkin-chocolate-chip-muffins/#comment-3954 ellaella Tue, 18 Nov 2008 05:48:11 +0000 http://foodpluspolitics.com/2008/10/21/pumpkin-chocolate-chip-muffins/#comment-3954 Brava, Violet, well done! Thanks for letting me know. Yep, muffins are not scary at all. Next thing we know, you'll be whipping up cupcakes. ;) Brava, Violet, well done! Thanks for letting me know. Yep, muffins are not scary at all. Next thing we know, you’ll be whipping up cupcakes. ;)

]]> By: Violet http://foodpluspolitics.com/2008/10/21/pumpkin-chocolate-chip-muffins/#comment-3952 Violet Mon, 17 Nov 2008 15:39:30 +0000 http://foodpluspolitics.com/2008/10/21/pumpkin-chocolate-chip-muffins/#comment-3952 So all of your advice was on Ella.... muffins came out great. At least fluffy and light....actually, really nice. I made some cranberry and orange and nut again..... and they were perfect. Next.... the blueberry. Not so scary after all. So all of your advice was on Ella…. muffins came out great. At least fluffy and light….actually, really nice. I made some cranberry and orange and nut again….. and they were perfect. Next…. the blueberry. Not so scary after all.

]]> By: ellaella http://foodpluspolitics.com/2008/10/21/pumpkin-chocolate-chip-muffins/#comment-3877 ellaella Sun, 09 Nov 2008 14:18:47 +0000 http://foodpluspolitics.com/2008/10/21/pumpkin-chocolate-chip-muffins/#comment-3877 Don't feel stupid, Violet. Nobody is born knowing how to bake. I've made every mistake possible, some more than once, so there's probably nothing a novice could do that I haven't done. And pies are harder than muffins so you're halfway there. If you're not going to bake a lot, cherish your metal measuring cups but do spoon the flour into the cup unless you know it's a recipe by another scooper, such as Martha. That's about a 5-ounce cup of flour instead of the 4 1/4 ounces of a cup filled by spooning the flour into it. There are a several advantages to weighing: professional recipes are all by weight, the results are more precise and consistent when making recipes more than once, it's faster and easier and no cups to wash and -- and it's a big "and" -- if you're going to try recipes from the Internet, you'll be free to use any of them. There are only 4 countries in the <em>world</em> not on the metric system - us, Burma, Liberia and Myanmar. Everybody else measures flour and sugar by weight. I can't tell you how much I hate the American system of volumetrics, especially with people filling their cups of flour so many different ways. It's asking for trouble. I have all the patience in the world and I look forward to hearing how the next batch of muffins goes. If you want to branch out from the cranberry muffins, this very recipe is really good and so is the <a href=http://foodpluspolitics.com/2007/05/07/muffins-and-silicone/ rel="nofollow">blueberry muffin recipe</a> I included when writing about silicone muffin cups. (save your money, I hate them) Don’t feel stupid, Violet. Nobody is born knowing how to bake. I’ve made every mistake possible, some more than once, so there’s probably nothing a novice could do that I haven’t done. And pies are harder than muffins so you’re halfway there.

If you’re not going to bake a lot, cherish your metal measuring cups but do spoon the flour into the cup unless you know it’s a recipe by another scooper, such as Martha. That’s about a 5-ounce cup of flour instead of the 4 1/4 ounces of a cup filled by spooning the flour into it.

There are a several advantages to weighing: professional recipes are all by weight, the results are more precise and consistent when making recipes more than once, it’s faster and easier and no cups to wash and — and it’s a big “and” — if you’re going to try recipes from the Internet, you’ll be free to use any of them. There are only 4 countries in the world not on the metric system – us, Burma, Liberia and Myanmar. Everybody else measures flour and sugar by weight.

I can’t tell you how much I hate the American system of volumetrics, especially with people filling their cups of flour so many different ways. It’s asking for trouble.

I have all the patience in the world and I look forward to hearing how the next batch of muffins goes. If you want to branch out from the cranberry muffins, this very recipe is really good and so is the blueberry muffin recipe I included when writing about silicone muffin cups. (save your money, I hate them)

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