This is my second post for TWD-Baking with Julia. After reading everyone's 'rewind' posts from last tuesday, I'm excited to try more recipes from Baking with Julia.
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| The usual suspect. |
This is another recipe (much like my last post--the lemon loaf cake) that doesn't involve the use of a mixer, processor or blender. Everything just gets mixed by hand. As much as I love my kitchenaid mixer, it is nice to take a break from the appliances in the kitchen.
I made this batch as a full 2 dozen. They did come out a little small and I should have taken them out sooner than 20 minutes, as they were a little dry. I think my next batch I will make the recommended 16. I should have paid better attention to the recipe....but once I took out two muffin pans I just got carried away with filling it.
Now I don't have an aversion to shortening. And I'm not sure why there is such an aversion to it, as it isn't like this recipe calls for a great deal of it. Nor am I likely to eat all the muffins (and hence all the shortening). Grumble, grumble, grumble. And when I look at the nutritional data for shortening and butter, I see very little difference. (though shortening seemed to look better nutritionally) Strange, no?
They are good muffins. I just need to learn to not over mix or over bake.
Over and out!
So many possibilities. Sadly my muffins resemble the Grand Canyon.
ReplyDeleteMine too, Cindy! And I wouldn't consider myself a muffin novice.
DeleteThumb up for making them twice and searching for the best solution... They look great.
ReplyDeleteI've made so many changes to avoid shortening and tons of butter and they turned out fine...luckily.
Good for you for being peristent and trying again!
ReplyDeleteInteresting to use pumpkin puree in place of the shortening. If I make these again, I'd like to try that. Mine just didn't have much flavor to them, even after I added a little extra cinnamon to the batter. Oh, well. It's nice to see that the recipe did well for others!
ReplyDeleteI also thought that apple would be good in these muffins given the spices. Great post!
ReplyDeleteLove your post and pics.
ReplyDeleteLisa
Beautifully done! I love the idea of adding apples and applesauce, too!
ReplyDeleteBoth version of your muffins sound wonderful but the idea of adding pumpkin purée is very interesting and sounds even more delicious.
ReplyDeleteThank you also for visting my blog and for your sweet comment!
Have a great week!
Loved the pictures and story you tell! The pumpkin puree sounds really good. Kristine Mika (louisawalter)
ReplyDeleteInteresting addition of pumpkin puree. Well done on the muffins. I do not have an aversion to shortening either so I made them with it instead of substituting.
ReplyDeleteI second your grumbles but I was weirdly out of shortening so butter did the trick for me & worked just fine. Good on you for experimenting & making them twice!
ReplyDeleteAdorable post...I don't have an aversion to shortening as long as its in the batter. I never use shortening when making frosting. Now that is when I run for the hills. lol. Thanks for the suggestion of adding carrots.
ReplyDeleteCarmen
http://bakingismyzen.wordpress.com/2012/11/06/twd-baking-with-julia-walnut-coconut-buttermilk-crumb-muffins/
Yes. I took a cake decorating course at Michael's craftstore and I had to make icing with shortening. It totally freaked me out and I had no idea that it was a common way to make icing (and no doubt how grocery stores make it) I have since been making icing from recipes in my Baked cookbooks and have enjoyed those. (highly recommended cookbooks!)
DeleteThe addition of apple chunks sound good!
ReplyDeleteI bet they were really good with the pumpkin puree. Both versions turned out really pretty.
ReplyDeleteI really like the idea of apple chunks. You're absolutely right about the flavours complimenting a touch of apples!
ReplyDelete