But I don't live on Drury Lane.
Nov. 19th, 2006 09:56 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerFor those just joining us, over two years ago I made a Non-Year's Resolution (because it wasn't around New Year's) to cook a new recipe out of my cookbooks every week. This had the dual effect of forcing me to try new things, and justifying my cookbook collection.
I vowed to post them here as an enforcement mechanism. It's generally worked; I've gotten rid of a few cookbooks that the recipes didn't work or I didn't like. The recipes are not always complex - there have been weeks that the recipe is a sauce or a salad - but sometimes I post my redaction of a medieval recipe, as well.
I'm continuing to do it, anyway. Here's this week's recipe.
Raspberry Muffins
3 1/2 cups flour
2 tsp baking powder
1/2 tsp baking soda
pinch salt
1 stick unsalted butter
1 cup sugar
3 large eggses
2 tsp vanilla
1 cup sour cream (I used creme fraiche and a bit of milk, since I didn't have enough)
1 box raspberries
cinnamon sugar
Heat the oven to 500 and grease 18 muffin cups. Whisk together flour, baking powder and soda, and salt. Cream the butter and sugar until light and fluffy. Add the eggses one at a time, beating well after each. Add the vanilla and sour cream and mix until incorporated. Add the dry ingredients and mix just until the batter is smooth, then gently stir in raspberries.
Fill muffin cups and top with cinnamon sugar. Put muffins in the oven; lower the oven to 400 and bake for 18-24 minutes.
What worked: Very nice raspberry flavor. Heating the oven high and dropping it when the muffins go in helps encourage "doming" for that nice muffin shape.
What didn't: A bit too sweet. I'd cut the sugar and/or omit the cinnamon sugar next time.
Will I make it again? Possibly. My all-time fave is still cranberry-orange muffins, but it's nice to try others.
I vowed to post them here as an enforcement mechanism. It's generally worked; I've gotten rid of a few cookbooks that the recipes didn't work or I didn't like. The recipes are not always complex - there have been weeks that the recipe is a sauce or a salad - but sometimes I post my redaction of a medieval recipe, as well.
I'm continuing to do it, anyway. Here's this week's recipe.
Raspberry Muffins
3 1/2 cups flour
2 tsp baking powder
1/2 tsp baking soda
pinch salt
1 stick unsalted butter
1 cup sugar
3 large eggses
2 tsp vanilla
1 cup sour cream (I used creme fraiche and a bit of milk, since I didn't have enough)
1 box raspberries
cinnamon sugar
Heat the oven to 500 and grease 18 muffin cups. Whisk together flour, baking powder and soda, and salt. Cream the butter and sugar until light and fluffy. Add the eggses one at a time, beating well after each. Add the vanilla and sour cream and mix until incorporated. Add the dry ingredients and mix just until the batter is smooth, then gently stir in raspberries.
Fill muffin cups and top with cinnamon sugar. Put muffins in the oven; lower the oven to 400 and bake for 18-24 minutes.
What worked: Very nice raspberry flavor. Heating the oven high and dropping it when the muffins go in helps encourage "doming" for that nice muffin shape.
What didn't: A bit too sweet. I'd cut the sugar and/or omit the cinnamon sugar next time.
Will I make it again? Possibly. My all-time fave is still cranberry-orange muffins, but it's nice to try others.
