See....I'm still alive! I have missed all of my blogging friends, all of my readers and I've really missed my oven! It's not over yet, I am only a month into my two year program at school. You probably won't see too much of me except for my weekly bloggy party with Christine at Esskunst.org. I will still be baking for work and my kids, of course, but I won't always have time to blog about it. I am in school full time at the most fabulous school, in the most fabulous program, with the most fabulous people!! I am attending a small school called Ohlone College and I am part of an Interpreter Preparation Program to become an interpreter for the Deaf Community. I LOVE my teachers and my classmates and it is worth every minute, but it pretty much means I don't have a life for two years.
Here is a picture of the 10 of us! As you can see, we are pretty fabulous! This program is worth every minute of stress, it is even worth missing my oven! I spend my days with these fabulous people in one classroom, pretty much straining my brain and eyes more than I knew I was capable of!
Occasionally I will try to bring you some yummy goodness! Yesterday I made these fabulous Pumpkin Streusel Muffins. I actually made them for school. Occasionally we need a treat and I love using the kids as my guinnea pigs for new recipes. I used an old Gourmet Magazine recipe for the muffin but I felt it needed a little something more so I added a streusel topping. Delish! Very moist and great flavor! Next time I make them I may even add a little bit of cinnamon to the streusel topping, just for a little extra kick.
I was so distracted that I forgot to take pictures for the blog so my good friend, and classmate, Steev was kind enough to take some pictures at school. I'm pretty sure his impromptu pictures turned out better than my staged, labored photo shoots! He is awesome!
Hope you enjoy these muffins! I will try to keep you all posted on how school is going!
Pumpkin Streusel Muffins adapted from Gourmet Magazine via Muffin Top
Makes 1 dozen muffins
1.5 cups all-purpose flour
1 tsp baking powder
1 1/4 cup canned solid-pack pumpking
1/3 cup vegetable oil
2 large eggs
1 tsp pumpkin-pie spice
1.25 cups sugar
1/2 tsp baking soda
1/2 tsp salt
Put oven rack in middle positiona nd preheat oven toe 350F. Put liners in muffin cups.
Whisk together flour and baking powder in a small bowl.
Whisk together pumpkin, oil, eggs, pumpkin-pie spice, sugar, baking soda, and salt in a large bowl until smooth, then whisk in flour mixture until just combined.
Divide batter among muffin cups. Sprinkle with streusel topping. Bake until puffed and golden brown and a wodden pick or skewer inserted into center of a muffin comes out clean, 20 to 25 minutes.
Cool in pan on a rack 5 minutes, then transfer muffins from pan to rack and cool to warm or room temperature.
1 cup chopped walnuts or pecans
1/2 cup flour
1/3 cup brown sugar
3 tablespoon granulated sugar
4 tablespoon butter, melted
Place nuts in a large bowl with flour, brown sugar, granulated sugar and whisk to combine. Drizzle melted butter while tossing with a fork or spoon until large chunks form with small pea size pieces.