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Cookbook Project, Book #20
Feb. 15th, 2009 09:10 pm"Williams Sonoma Muffins," Beth Hensperger
My mom, having figured out that I love cookbooks in general and ones with shiny pictures in particular, has gotten into the habit of giving me Williams-Sonoma cookbooks as occasional gifts. This was one of them, a Christmas present from several years ago. I've used it plenty of times; all of the recipes I've made have been pretty good.
I felt like making something sugary and baked for breakfast, and I've got a bunch of odd books lined up for next week, so I felt entitled to reach for an old favorite this morning. I figured I'd make their cinnamon-buttermilk muffins, which are utterly delicious.
Except we didn't have enough butter. No problem, though; they have a recipe for jam-filled muffins, and I have a few jars of delicious homemade jam that ought to be used. But we didn't have the sour cream the recipe called for.
(This is a common phenomenon in our house, usually leading to me stomping around the dining room slamming cookbooks against the table and lamenting my lack of foresight, and ending with my ever-patient husband either running out to buy a lone vital ingredient or giving up entirely and getting bagels from Panera.)
But I persevered this time, and eventually realized that we had all the ingredients to make Lemon Poppyseed Muffins. I am a bit skeptical of any muffin recipe that calls for separating eggs and beating the whites, since muffins are supposed to be easy, but I had cranked my stubborn knob to 11, so I went ahead.
I'll admit, I've had better lemon poppyseed muffins. These had a decent texture and taste, but the caps deflated as soon as they came out of the oven. I already know the book is a keeper, but I think I'll stick to the recipes I already know and trust...
My mom, having figured out that I love cookbooks in general and ones with shiny pictures in particular, has gotten into the habit of giving me Williams-Sonoma cookbooks as occasional gifts. This was one of them, a Christmas present from several years ago. I've used it plenty of times; all of the recipes I've made have been pretty good.
I felt like making something sugary and baked for breakfast, and I've got a bunch of odd books lined up for next week, so I felt entitled to reach for an old favorite this morning. I figured I'd make their cinnamon-buttermilk muffins, which are utterly delicious.
Except we didn't have enough butter. No problem, though; they have a recipe for jam-filled muffins, and I have a few jars of delicious homemade jam that ought to be used. But we didn't have the sour cream the recipe called for.
(This is a common phenomenon in our house, usually leading to me stomping around the dining room slamming cookbooks against the table and lamenting my lack of foresight, and ending with my ever-patient husband either running out to buy a lone vital ingredient or giving up entirely and getting bagels from Panera.)
But I persevered this time, and eventually realized that we had all the ingredients to make Lemon Poppyseed Muffins. I am a bit skeptical of any muffin recipe that calls for separating eggs and beating the whites, since muffins are supposed to be easy, but I had cranked my stubborn knob to 11, so I went ahead.
I'll admit, I've had better lemon poppyseed muffins. These had a decent texture and taste, but the caps deflated as soon as they came out of the oven. I already know the book is a keeper, but I think I'll stick to the recipes I already know and trust...
