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Wednesday, July 15, 2020

Last recipe blog!

I am not a baker, I much prefer the freestyle possibilities of cooking to the rigid measurements of chemistry involved in baking (which is surprising since I'm a science teacher but I suppose that's another story). But I have memories of getting a dense moist blueberry streusel muffin from a coffee shop in the mall with my mom when I was younger (we'd split it), so this recipe spoke to me.

thebakermama.com
/recipes/blueberry-streuse
l-muffins/




The flavour of these is quite good, but I think I made a fatal baking error. I know it's important to mix dry and wet ingredients separately, then slowly mix. But I am notoriously lazy and just add the ingredients all together. So the batter ended up very... glutenous perhaps? It was kinda stiff and stretchy, a bit like pizza dough. The final texture is not tender and soft, it's kinda chewy. Again, tastes good, but texture has some room for improvement.

Also.. the recipe claims it makes 12 muffins.... I ended up with 18 HUGE ones!

The streusel was a nice touch but as the muffins rose in the oven, a good portion of the streusel fell off each one. As I was prepping the second batch, I really pressed the streusel down into the batter, hoping it would stick better, but no such luck. I think if I had've made smaller muffins, there might have been less streusel loss.

Back to cooking for me! Anyone want a muffin? I have a ton!
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