Tries Too Hard
May. 31st, 2021 08:11 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Sourdough Blueberry Muffins.
1 cup white flour
1 cup cornmeal
3/4 tsp salt
1 tsp baking soda
1 1/2 tsp cinnamon (cassia)
1 cup ripe sourdough starter
1/4 cup milk
1 large egg
1/4 cup melted butter or vegetable oil (I used veg oil - put it in the measuring cup first, and then the other measured liquids slide right out)
1/2 cup maple syrup
2 cups blueberries, fresh or frozen
coarse sugar for sprinkling
Heat the oven to 425 and grease a muffin tin. In a large bowl, whisk together the dry ingredients. In a second bowl, whisk together the starter, milk, egg, butter or oil, and syrup. Add the wet ingredients to the dry and mix just until combined. Stir in the blueberries.
Spoon the batter into the muffin tin, filling the wells 2/3 full. Sprinkle the tops with coarse sugar. Bake for 25 minutes, until the toothpick test comes out clean. Remove from the oven and cool on a rack for 5 minutes. Tip the muffins out of the pan onto the rack to finish cooling.
What worked: They were okay. They rose nicely to a classic muffin dome.
What didn't: I like other blueberry muffin recipes much better. These did not taste as good when cold.
It felt like the recipe writers were throwing everything in they could ("Sourdough discard! Whole wheat! Syrup instead of white sugar! Those are all trends, so let's do something with all of them!") rather than it being an organic creation.*
Will I make it again? I don't think so.
* You see what I did there.
1 cup white flour
1 cup cornmeal
3/4 tsp salt
1 tsp baking soda
1 1/2 tsp cinnamon (cassia)
1 cup ripe sourdough starter
1/4 cup milk
1 large egg
1/4 cup melted butter or vegetable oil (I used veg oil - put it in the measuring cup first, and then the other measured liquids slide right out)
1/2 cup maple syrup
2 cups blueberries, fresh or frozen
coarse sugar for sprinkling
Heat the oven to 425 and grease a muffin tin. In a large bowl, whisk together the dry ingredients. In a second bowl, whisk together the starter, milk, egg, butter or oil, and syrup. Add the wet ingredients to the dry and mix just until combined. Stir in the blueberries.
Spoon the batter into the muffin tin, filling the wells 2/3 full. Sprinkle the tops with coarse sugar. Bake for 25 minutes, until the toothpick test comes out clean. Remove from the oven and cool on a rack for 5 minutes. Tip the muffins out of the pan onto the rack to finish cooling.
What worked: They were okay. They rose nicely to a classic muffin dome.
What didn't: I like other blueberry muffin recipes much better. These did not taste as good when cold.
It felt like the recipe writers were throwing everything in they could ("Sourdough discard! Whole wheat! Syrup instead of white sugar! Those are all trends, so let's do something with all of them!") rather than it being an organic creation.*
Will I make it again? I don't think so.
* You see what I did there.
