Currently cooking out of Whole Grains Every Day, Every Way by Lorna Sass.
Look at those muffin liners! They are called tulip muffin papers, and I love them. I need to open my bakery just so I can bake everything in them. Sadly, those muffin liners were the best part of this recipe.
The muffins weren’t bad. They were just kinda tasteless. They had a really nice texture and were dense and moist, but they were sadly lacking in the lemon flavor. And the sugar. My major beef about this recipe is the amount of sugar that is called for. Sass says to use 1/2 to 2/3 c of packed light brown sugar, to taste.
WTF?
To taste? How do I know how they are going to taste if I haven’t baked them yet? And once I bake them, it’s a little late to be adding more sugar. Deciding to error on the less sweet side, I used 1/2 c of sugar, and it wasn’t nearly enough.
Yet, I liked the texture enough that I’m going to play with this recipe. I’m going to cut down on the buttermilk and increase the amount of lemon juice. I’ll probably increase the sugar to at least 3/4 c. I also think a light lemon glaze would help up the lemonyness.
Stay tuned . . .
Note: I bought the tulip muffin papers from kingarthurflour.com. A simple google search revealed several more places that you can buy them at, including Amazon.
Hello, this is a great blog!
Well one thing about these are that when, not if, you open your bakery people would buy these at least once just because they look so good. I don’t know how they tasted but I am sure with practice and your great add on’s they will be a hit in your no donut bakery. LOL
Mmmmm… more lemon stuff! These are the days that I wish I lived next door. They look yummy. I found that kind of strange to say “sugar to taste”. I’ve heard salt & pepper to taste… I guess the idea is to taste, make a note by the recipe and then try more/less next round? Very strange.. Do you need my fax number?