Cookbook Project, Book #20

[ladysprite]

"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...

Comments

[fractalgeek.livejournal.com]

We discovered Panera on our last trip over, and ended up going on multiple occasions. I suspect when queenortart is over for the next Intercon, it will be used on every possible occasion - though whether it will make the cut for the "Dead Dog" is another matter.

[auntiemame67.livejournal.com]

Pfft. I have been baking for so long now that, while I realize baking is a science and you have to follow recipes carefully, I don't. I experiment lots, and honestly, I would have said the hell with separating the eggs, and just beaten them in whole >^_^<. But that's me. Just last week, I fudged a french and italian bread recipe together, and it turned out fine. And a few weeks ago, I was making a loaf of cocoa rye at someone else's house, and they had not got enough white flour for the recipe, and it was sleeting and I didn't want to go to the store, so I subbed in a bit of whole wheat flour for the white, and it came out even better and heavier than I expected -- went really well with the potato cheese soup!

Jeez. I just realized just *how* long I've been baking. Urg. I am not that old :)

[ladysprite.livejournal.com]

I understand, and I've been baking for a long time and am comfortable experimenting too, but the point of this project is to try out recipes from the books, not to improvise and make up stuff on my own.

Plus, I was kind of curious to see what difference beating the whites made, and it did add a pretty interesting texture to the finished project.

[auntiemame67.livejournal.com]

Fair enough. Didn't mean to criticise... just saying what I would have done, but then, I am a lazy baker. I think what you are doing is really cool.

[leanne-opaskar.livejournal.com]

If you still want those jam-filled muffins, you could substitute either yogurt (1-for-1) or buttermilk (7/8-for-1) for the sour cream. (: They sound pretty tasty to me.

[ladysprite.livejournal.com]

*nod* I do know how to do substitutions. I just don't tend to keep plain yogurt in the house, and I like the flavor of sour cream in those muffins better than buttermilk. But thank you!

[leanne-opaskar.livejournal.com]

*nodsnods* I figured you did know, but felt compelled to be Helpful. (; By the way -- I am loving reading your posts. <3