Monday, June 13, 2011

chels has been wrestling with a muffin recipe

so the first batch started like this:


pistachio-topped strawberry rhubarb muffins
ingredients!
dry...
2 3/4 c. flour
1 1/3 c. packed brown sugar, plus 2 tbsp.
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cardamom
1 tbsp. candied ginger
pinch of nutmeg
1/2 tsp. salt
1/3 c. chopped pistachios
wet...
1 egg
1 c. buttermilk
1/2 c. canola oil
2 tsp. vanilla extract
1 c. chopped strawberries
3/4 c. diced rhubarb (as small as dice as you can manage, 1/4" is great.)
Juice and zest from 2 key limes
for pistachio streusel topping
1/2 c. chopped pistachios
1/3 c. packed brown sugar
1/4 c. flour
1/2 tsp. cardamom
dash of cinnamon
dash of nutmeg
1/4 tsp. candied ginger
1 tbsp cold butter
remaining lime zest

instructions!
- in a medium-sized bowl combine rhubarb and strawberries with lime juice, zest from 1 lime, and 2 tbsp of brown sugar to macerate while you mix the batter.
- in a large mixing bowl, sift together flour, baking soda, baking powder, salt, cardamom, and nutmeg. add brown sugar and stir it in well with fork or large whisk.
- in smaller mixing bowl, beat together buttermilk, egg, oil and vanilla extract. add to dry ingredients in the larger bowl, stirring only until the mixture is just moistened. (all muffin batters should be extremely lumpy!)
- fold in the macerated berries and rhubarb.
- fill paper-lined muffin pan cups 2/3 full.
- combine streusel topping ingredients in a small bowl (just mix it with your fingers till it's all coarse & crumbly.) sprinkle over batter.
- bake at 400 F for 20-25 minutes.

anyway, this was how they turned out...



at that point, it was taste-test and family critique time! the texture was great. the second batch (taken out after 16 minutes in the oven) was pretty, smelled delicious, moist, fluffy, muffiny, fantastic.

and then we bit into them. right off the bat, too much spice not enough fruit. the pistachios in the topping... not yummy. they got a little too toasted or something and were kind of bitter. after everyone weighed in, recipe #2, now tweaked, is the next in line to be tested. i think i shall omit the pistachios entirely. i was hesitant (because i love pistachios so much) to take them out of the batter, but for the sake of testing, this next batch will be nutless. also, toppingless! i want to get the plain ol' batter down poifectly before i mess with topping.

so!


round two! nutless, un-topped strawberry rhubarb muffins
ingredients!
dry...
2 3/4 c. flour
1 1/3 c. packed brown sugar, plus 2 tbsp.
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. cinnamon
1/8 tsp. cardamom
1/8 tsp. nutmeg
1/2 tsp. salt
zest from 3 key limes
wet...
1 egg
1 c. buttermilk
1/2 c. canola oil
2 tsp. vanilla extract
2 c. chopped strawberries
3/4 c. diced rhubarb (1/4" dice)
Juice from 4 key limes

instructions!
- in a medium-sized bowl combine rhubarb and strawberries with lime juice, zest from 1 lime, and 2 tbsp of brown sugar to macerate while you mix the batter.
- in a large mixing bowl, sift together flour, baking soda, baking powder, salt, and spices. add brown sugar and stir it in well with fork or large whisk. 
- in smaller mixing bowl, beat together buttermilk, egg, oil and vanilla extract. add to dry ingredients in the larger bowl, stirring only until the mixture is just moistened.
- fold in the macerated berries and rhubarb.
- fill paper-lined muffin pan cups 2/3 full. 
- bake at 400 F for 20-25 minutes. (Start testing with toothpick after 15 minutes.)

pictures and results of round 2 sometime this week. stay tuned!

1 comment:

  1. I definitely have to try that one! Eagerly waiting to see how the 2nd batch goes.

    ReplyDelete