Cooking
IMBB 13 almost snuck past me this month - falling on a Thursday for the first time and coming so close on the heels of SHF 6. But luckily I was checking on a few of my favorite blogs last night and saw an early entry. I didn't want to miss this one - Maki of I was just really very hungry is hosting the 13th edition with the theme, My Little Cupcake (or muffin) - so I made myself some (or muffin)'s.
By all rights these shouldn't have turned out at all, and while I think they still need some adjustments, they came out surprising well. My approach was slap-dash at best. While I was eating my dinner this evening I looked at the muffin recipes in two cookbooks to get some general guidelines for amounts of dry ingredients, wet ingredients, eggs, and leavening. Then I took my idea - a savory peanut butter muffin with cornmeal and whole wheat flour - and wrote down amounts that seemed in line with the other recipes.
They are not very sweet at all, with a nice light texture and a little crunch from the cornmeal. On the down side, they were a little dry and the flavor was a little more subtle than I'd hoped for. I had originally planned to use a quarter teaspoon of cayenne, but chickened out and used only an eighth. I would increase the cayenne next time. I think I might also try increasing the peanut butter slightly - perhaps to half a cup. I had originally planned to use peanut oil, but I didn't have any. Once long ago I had some roasted peanut oil and I think that might be very nice in this recipe.
Peanut Butter (or muffin)'s
3/4 cup whole wheat flour
3/4 cup all purpose flour
1/2 cup cornmeal
1 tsp baking soda
2 tsp baking powder
1/2 tsp salt
1/8 tsp cayenne
2 eggs
1/4 cup brown sugar, packed
1/3 cup natural peanut butter (salted)
2 tbs canola oil
1 cup milk
sesame seeds and fleur del sel for sprinkling on top
Mix the dry ingredients in a bowl. Whisk the eggs in a large bowl. Mix in the brown sugar, then the peanut butter, then the oil, and finally the milk. Using a spatula, stir in the dry ingredients, just until incorporated. Spoon batter into 12 muffin cups and sprinkle with sesame seeds and fleur de sel. Bake at 375 F for 25 minutes.
- Cranberry Zinger Muffins Recipe
Today is the 13th edition of Is My Blog Burning hosted by Maki of I Was Just Really Very Hungry. Check out her site for a complete listing of participants. Baking muffins is a great way to start the day. The smell and warmth fills the house and the muffins...
- Peanut Butter Bread
Just in time for a school-day breakfast, the recently ordered Tate's Bake Shop Cookbook: The Best Recipes From Southampton's Favorite Bakery For Home-style Cookies, Cakes, Pies, Muffins, And Breads cookbook arrived. I'm not exactly doing...
- Triple Threat
I promised Matt I'd make these cookies. Good thing I didn't promise when, because I first found the recipe about four months ago! Triple Chocolate Peanut Butter Sandwich Cookies Another simple recipe: flour, baking soda, cocoa powder and salt...
- Spicy Breakfast
So, Matt needed something to take to work for breakfast, and found a recipe for Peppered Ginger Spice Muffins with Orange Maple Butter in my files. Not what I would think to eat myself, but they are exactly what Matt likes. The smell I picked up...
- Banana Chocolate Muffins
So I was contemplating making yet another recipe from Baking by Flavor (WOULD YOU BUY THE BOOK ALREADY ANGELA??!!? Heh ;-)!) because I love how Lisa Yockelson accents her chosen ingredient with spices - and take a look at the theme for this edition...
Cooking
IMBB 13 - Peanut Butter (or muffin)'s
IMBB 13 almost snuck past me this month - falling on a Thursday for the first time and coming so close on the heels of SHF 6. But luckily I was checking on a few of my favorite blogs last night and saw an early entry. I didn't want to miss this one - Maki of I was just really very hungry is hosting the 13th edition with the theme, My Little Cupcake (or muffin) - so I made myself some (or muffin)'s.
By all rights these shouldn't have turned out at all, and while I think they still need some adjustments, they came out surprising well. My approach was slap-dash at best. While I was eating my dinner this evening I looked at the muffin recipes in two cookbooks to get some general guidelines for amounts of dry ingredients, wet ingredients, eggs, and leavening. Then I took my idea - a savory peanut butter muffin with cornmeal and whole wheat flour - and wrote down amounts that seemed in line with the other recipes.
They are not very sweet at all, with a nice light texture and a little crunch from the cornmeal. On the down side, they were a little dry and the flavor was a little more subtle than I'd hoped for. I had originally planned to use a quarter teaspoon of cayenne, but chickened out and used only an eighth. I would increase the cayenne next time. I think I might also try increasing the peanut butter slightly - perhaps to half a cup. I had originally planned to use peanut oil, but I didn't have any. Once long ago I had some roasted peanut oil and I think that might be very nice in this recipe.
Peanut Butter (or muffin)'s
3/4 cup whole wheat flour
3/4 cup all purpose flour
1/2 cup cornmeal
1 tsp baking soda
2 tsp baking powder
1/2 tsp salt
1/8 tsp cayenne
2 eggs
1/4 cup brown sugar, packed
1/3 cup natural peanut butter (salted)
2 tbs canola oil
1 cup milk
sesame seeds and fleur del sel for sprinkling on top
Mix the dry ingredients in a bowl. Whisk the eggs in a large bowl. Mix in the brown sugar, then the peanut butter, then the oil, and finally the milk. Using a spatula, stir in the dry ingredients, just until incorporated. Spoon batter into 12 muffin cups and sprinkle with sesame seeds and fleur de sel. Bake at 375 F for 25 minutes.
- Cranberry Zinger Muffins Recipe
Today is the 13th edition of Is My Blog Burning hosted by Maki of I Was Just Really Very Hungry. Check out her site for a complete listing of participants. Baking muffins is a great way to start the day. The smell and warmth fills the house and the muffins...
- Peanut Butter Bread
Just in time for a school-day breakfast, the recently ordered Tate's Bake Shop Cookbook: The Best Recipes From Southampton's Favorite Bakery For Home-style Cookies, Cakes, Pies, Muffins, And Breads cookbook arrived. I'm not exactly doing...
- Triple Threat
I promised Matt I'd make these cookies. Good thing I didn't promise when, because I first found the recipe about four months ago! Triple Chocolate Peanut Butter Sandwich Cookies Another simple recipe: flour, baking soda, cocoa powder and salt...
- Spicy Breakfast
So, Matt needed something to take to work for breakfast, and found a recipe for Peppered Ginger Spice Muffins with Orange Maple Butter in my files. Not what I would think to eat myself, but they are exactly what Matt likes. The smell I picked up...
- Banana Chocolate Muffins
So I was contemplating making yet another recipe from Baking by Flavor (WOULD YOU BUY THE BOOK ALREADY ANGELA??!!? Heh ;-)!) because I love how Lisa Yockelson accents her chosen ingredient with spices - and take a look at the theme for this edition...