Sunday morning, after dreams of sugarplum faeries dancing in my head all night, I woke up to the clock reading 6:30 am. I am not a morning person (yet I want to be a baker!), but I thought about those nice, spotted bananas on the kitchen counter and figured I’d get up and attempt Alton Brown’s recipe for banana bread/muffins again.
You’re probably thinking that I was off from work and had all the necessary ingredients this time, right? Wrong! Do you not know me yet? I never learn… which in a self-study is probably not a great quality.
One and a half hours until work, I whip out the metric scale to weigh my ingredients and find that there are no eggs. At this point, I was already in baker’s mode, and I even got out of bed early for these damn muffins. So eggs or no eggs, I was making banana muffins.
Then, a light shone down from above, and the florescent refrigerator glow illuminated a clear tupperware containing four egg yolks, leftovers from the previous chocolate souffle lesson. Score! Alton Brown says you can substitute 1 tablespoon water per egg white. Well, I don’t think he exactly meant that you could replace egg whites with water, but that was essentially what I was going to do. And maybe throw in a bit of cream of tarter for good measure.
I didn’t take the dry ingredients for a spin in the food processor this time cause I wanted the least number of dishes to wash as possible. Didn’t have enough time to bake AND wash a ton of dishes before work. And without those razor sharp blades, I substituted the oat flour for more all purpose flour.
I pretty much followed the rest of the recipe the same way, but this time I had enough bananas where I didn’t have to scale down ingredients and mess up the math. I also remembered to add the sugar. I wasn’t going to forget that again.
A couple other things I did differently this time: I used a hand whisk to mix up the batter, which for whatever reason, I didn’t use last time, and I grated fresh nutmeg though the recipe didn’t call for it. I’d never used fresh nutmeg before and had been wanting to use the stuff since I bought it last week. The hand whisk was very effective. The nutmeg, not so great. Maybe I just don’t like nutmeg.
The muffins baked nicely, and the crumb test proved to be very successful. No weird worm-like holes. I forgot to add the cream of tartar in, which was my own idea anyways, but the egg substitution seemed to turn out fine without it. And I was able to throw the muffins in a ziplock, wash dishes, and make it to work, this time with my stomach satiated.
The only mystery behind muffins that I want to figure out now is why they get a bit sticky and wet the next day. They’re like the equivalent of weeping meringue. I know most baked goods are best the day they’re made, but there’s got to be a way to keep muffin skins looking fresh the morning after. No walk of shame for my muffins!
Final Project: A- (good use of substitutions)