- The Source: Bon Appetit July 2010
- The Menu: Mini Buttermilk Corn Muffins (to accompany a lovely beef stew)
- Ingredient Swap: I detest dill so I used minced green onions in its place. I also used frozen corn instead of fresh.
- The Background: These muffins happened about a week ago, mainly because I happened to have a ton of buttermilk in my fridge. This recipe hardly made a dent in it, but at least it helped a little. It was also a recipe that has been kicking around in my binder for a few years so it seemed like a good time to *finally* make them! Continue reading
I have always had a lingering fear of working with yeast. I can’t recall a specific failure that could have caused this reaction, it’s more of a preemptive thing. And so I rarely bother to attempt any baking that calls for kneading or letting things rise. But last weekend, I had a serious craving for English muffins and a few spare hours to kill so I convinced myself to face my phobia.
I got words of encouragement via Facebook from my blogging buddy Liz who told me once I tasted homemade English muffins, I would never go back to buying them again. And so with my lofty dreams and high hopes defeating my fear of disaster, I gave it a shot. I found a few recipes I wanted to try but settled on this one from Brown-Eyed Baker, which is taken from The Bread Baker’s Apprentice. The only adaption I made was switching out some whole wheat flour for part of the regular flour.
It was an easy task from start to finish, but it was a long process — mainly because you have to let the dough rise twice which took about three hours in total. But it was the perfect project for a lazy Saturday evening, as I spent the “rising” time watching Twin Peaks on Netflix. I don’t know how I’ve missed seeing the cult hit until now, but I’m happily making up for lost time — it’s seriously addictive and super bizarre.
Actually speaking of Twin Peaks, I have an embarrassing confession for you: I have seen drinks called “The Laura Palmer” on bar menus for years and always assumed it had something to do with Arnold Palmer (as in, his wife perhaps?). Yeah. So that was eye-opening.
Anyways, on to the muffins!
- The Source: Cooking Light November 2005
- The Menu: Sour Cream Muffins with Poppyseed Streusel *only adaptation was a lemon instead of an orange for the zest.
- The Background: I wanted to bake something tasty to bring in to my co-workers. I was debating between a few coffee cake recipes but then I saw this one in my binder and thought it sounded delicious. It was also from Cooking Light so at least it would keep to my “trying to eat healthy” pledge. This pledge is constantly being broken by copious amounts of foie gras, pork belly and beer. I was also very intrigued by the idea of a poppyseed streusel instead of just having the seeds in the muffin.
- How It Looked Pre-Baked:
I have been crazy busy lately. Partly professionally — my very good friend (and coworker) Ariel just gave birth to a very adorable little boy. Since she’s now on maternity leave, the office has been a bit overwhelmed lately and some days I feel like I’m struggling to stay afloat. She is also part of my sanity at work, so even though it’s only been a week, I have really been missing her.
But I feel just as frazzled in my personal life too, though (at first glance) it’s harder to understand why. I still have my nights off, and spend most of them by myself. Except for my once-a-week TV and dinner date with Oliver. And my usual Saturday cooking shenanigans with DB. And spending Sunday with my husband. And trying to cook, clean, lay in the sun, garden, work out, do laundry, and write this blog. Hm.
So I guess I needed a mental break — hence my rather sporadic writing schedule lately. The good thing, was on this break, I made muffins. Delicious lemon poppyseed muffins.