What’s good Greenies!!! Welcome to another tasty Tainted Tuesday from me, ThisBuds4You. I’ve been gone for a bit, relocated from the Dirty South of Atlanta to the big city, Chicago. I’ve been super busy dealing with life, as we all have, and I’m really glad to be back on HMJ. I don’t know about the weather where you are but it’s cold as shit here in Chicago, already I know. Sucks, but that’s part of living up north. Halloween is coming and pumpkins are everywhere. Do something with the guts of those carved out pumpkins, make some Potent Pot Pumpkin Muffins.
What We’ll Need
3 1/3 c. flour
2 tsp. baking soda
3 c. sugar
1 1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1/4 tsp. ground ginger
1 c. oil
2/3 c. water
2 c. pumpkin
2.5 – 3 grams of finely chopped bubble hash or QWISO hash
recipe makes 30 POTent muffins
Preheat oven to 300°F degrees.
Mix the dry ingredients together (flour, baking soda, sugar, salt, cinnamon, nutmeg, ground ginger). Then add oil, eggs, water, pumpkin and 2.5 grams of hash. Prepare muffin tins by greasing with vegetable oil or butter and sprinkling lightly with flour. Shake out excess. Or you can avoid all of that and use paper liners like I do.
Fill muffin tins three-quarters full and bake at 300°F for 30-40 minutes or until toothpick inserted in center comes out clean.
8 tablespoons (1 stick) unsalted butter, cut into pieces, room temperature (you can use cannabutter if you have it. cut back on the hash in the muffins if you opt to go this route!)
1 cup confectioners’ sugar
1 teaspoon pure vanilla extract
Be careful with these Greenies, these are STRONG!
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