“You’re goin’ down like a sweet muffin!” - White Goodman
Well, on Karen’s recommendation I used the recipe in this month’s Fine Cooking magazine. The results were quite good! The muffins themselves were not overly-sweet. In fact, a little less sweet than I would have liked. However, I hadn’t applied the glaze yet which likely balances them out.
It’s a great batter. Really good to work with and an excellent texture. I think they would be perfect for an orange/cranberry muffin. A tart muffin with a sweet glaze on top would be excellent.
I’m bringing a few in to work tomorrow. I can’t eat any more tonight to try the glazed version; my tummy is full because Maggie made stew. She taught her first class of the semester today, made stew, and hosted a GSA leaders meeting. I supplied the muffins. Good thing they didn’t suck.
And thanks to Karen for introducing me to an excellent magazine!
(P.S. You’ll note form the picture that I didn’t use paper muffin cups. I’ve been loving the new silicone muffin “tins” I bought from Kohls last weekend. They were on sale. I grease them with AB’s Kustum Kitchen Lube (a mixture of Crisco and flour I keep in the kitchen) for easy muffin removal. They work like a charm.
Once the muffins are out of the oven, I let them cool for 5 minutes or so. That’s not long - they’ll still be hot. I am able to pretty much dump them out of the tins at that point and they cool much faster. Be careful - if they’re full of fruit, the fruit will make the muffins less structurally stable.
Paper muffin cups do help to hold muffins together, but I’ve never liked them. It annoys me how much muffin sticks to them. So I make them without the papers in the silicone tins, use a little kitchen lube (I hear Baker’s Joy is good, too) and the muffins pop right out. Eat the whole thing, no paper!)