Monday, October 24, 2011
Pumpkin Agave Muffins
Our house woke up to these on Sunday morning. The sun was streaming in the window at just the right time and I caught this beautiful photo. I wish every morning was like this.
Unfortunately most mornings are not as lazy and require a "rush, rush" mentality. So I relish days like this one.
After hopping on the computer this morning to check emails, work on this post, read some food blogs, I came across a statistic on another blog that disturbed me.
Only 1% of blog readers actually comment on the blog they are reading. Currently I am getting close to 1,000 page views a day (yes, it has jumped quite considerably in the last weeks), which in turn means about 10 comments. Let's all be honest, this is a very real and true statistic for my blog.
I cannot count how many times I have people come up to me, old friends and new, family members, co-workers, the list goes on and on saying they read my blog, but I never knew! The bottom line is this. If you don't comment, I have no idea you are reading. And without those comments I sometimes wonder if I am cooking, baking and posting for cyberspace.
Not to get on a soapbox - but your comments fuel my fire. They are what keep me cooking, baking and taking photos. So if you like what you are reading (or don't like), please comment. If you are just browsing and passing by and nothing really attracts you to the post that day, that is fine. I do that all the time. I'm busy, the kids are screaming, dinner is ready and I simply don't have time to comment or I just have nothing to say. It happens to all of us. BUT - if you do have something to say, than say it.
Like I said it keeps me motivated.
There. Enough said. I don't usually ramble like this...forgive me?
Back to these muffins that made my Sunday a pretty darn good day. I adapted them from this recipe, one received from my recent visit to the Taste of Home Cooking School.
Pumpkin Agave Muffins
1 c. agave nectar
1 15 oz. can pumpkin
1 c. canola oil
2 1/4 c. flour
1 t. baking soda
1 t. baking powder
2 t. cinnamon
1 t. nutmeg
1/2 t. salt
Preheat oven to 350 degrees. Prepare muffins tins with paper liners. In a large bowl combine agave, eggs, oil and pumpkin. In a separate bowl, combine dry ingredients and blend into batter. Pour into liners, filling 3/4 full.
Bake for 25 minutes or until toothpick inserted comes out clean. Let cool on a wire rack.
Are you sick of pumpkin recipes yet? Or should I keep going?