Saturday, July 19, 2008


I'M ABSOLUTELY CLUELESS as to what inspired this present obsession of mine, but about four weeks back I arrived at the realization that muffins were a brilliant idea and I should make many of them. I sought out a basic non-dairy recipe and went to work on my first muffin-making attempt: blueberry. The results were a bit flat. They tasted great, especially topped with a quick roll in some cinnamon and sugar, but they were literally flat-topped, which for a muffin I find to be entirely unacceptable.

Attempt two was banana nut. I added more mix per muffin in the baking tray and yielded larger, more rounded muffins. I'm not a baking expert by any stretch of the imagination, so I'm always pleased to find that basic principles such as "add more batter, get more muffin" hold up at 350-degrees.

The latest round were lemon poppy seed. I guessed the juice of four lemons required extra flour to offset the added liquid. I guessed a bit high on exactly how much. The muffins were the right size, but a little too firm. Live and learn. I'll pass along the recipe when I get it right, and I've got a great idea for a muffin flavor combo to perfect. Stay tuned!

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