There still aren't buttons on either of those sweaters, and it is not even close enough to the beginning of the month to say I can be fashionably late about it. I just didn't sew the buttons on. In my defense, the draped cardigan is all sewn up, and I did sit down to put buttons on the garter stitch cardi. But, I hated the buttons I was using. I think I made it through three of them before I realized that they were horrible. So, anyway. Operation: Cardigan! is on hold until I can rustle up some more attractive buttons.
BUT.... in other news! I decided to make pumpkin muffies tonight. Sqeeee! They came out delicious. Not exactly like Panera's, but still tasty. Better, in my opinion, because a) I know exactly what went into them, and b) I made them lower in fat! Score!
My recipe is loosely based off of Libby's Pumpkin Muffins (found here.) Caveat Baker: I didn't really measure. I'm more of a "fly by the seat of my pants" kind of gal.
1 cup whole wheat flour
2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons pumpkin pie spice
1 teaspoon ginger
1 teaspoon cinnamon
4 eggs
1 1/2 cups granulated sugar
1 1/2 cups light brown sugar
1/2 cup fat free greek yogurt (I use FAGE)
1/2 cup orange juice
2 teaspoons vanilla extract
1 can pumpkin puree (15 oz or so)
Mix the dry ingredients in large bowl. (Flour through cinnamon.) Mix remaining ingredients in bowl of stand mixer. Carefully add dry ingredients to wet, and stir until just moistened. Bake at 350 F. I used a muffin top pan, and they were perfectly done after 9 minutes. Know your oven; your mileage may vary.
Dust tops with powered sugar for that Panera-esqe finish!
Delicious. And not full of preservatives or oil.
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