Things are cool!

Woke up this a.m. with the temp outside cooler than the a/c inside! What a pleasure. After church, I came home and washed some windows and baked! My Ashe county friends probably remember the weekly recipe of granola. And tried making a pumpkin muffin that last time was a bit soggy - real stick-to-your-ribs. This time they came out much better. I've learned NOT to put them in foil cupcake liners, and to take them out of the muffin tins after 10 min. to cool. In case you'd like to know, here's the recipe with my modifications: Preheat oven to 350 Grease or spray Pam (generously) on 18 cupcake cups 1 spice cake mix 1 can pureed pumpkin (like we buy for pies) 1/2 can water (I measured this time - this means 1 cup minus 2 tbs. h2o) Stir 1/2 tsp. ginger, 1/2 tsp. baking powder, and 1/4 tsp. baking soda into dry mix Mix in pumpkin and water (I used the stir setting on my mixer) until smooth Fill tins 2/3rds full Bake 21-25 minutes Test with a toothpick. This is a heavy batter, so you want to be sure they have baked long enough. Cool on a rack after standing in tins 5-10 min. Note: I may try paper cupcake liners. If you do, let me know how they come out. These are yummy with a cup of green chai tea, and they're 1 Weight W. point.