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Posts Tagged ‘banana muffins’

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)

banana muffins take 2 muffin crumb

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For the last few days, between calls and during my breaks, I’ve been studying Alton Brown’s book “I’m Just Here For More Food” where he explains some of the science behind baking.  I’d really like to make my own recipes, therefore I need to know how ingredients react with eachother.

One morning I woke up a couple hours before work and decided to put the old banana’s on the counter to use.  Due to limited time, I took Alton’s recipe for banana bread and made banana muffins.

After weighing the flour (Alton hates measuring cups; measures everything in grams), I realized that two bananas weren’t going to be enough for the recipe, so I cut the recipe down a third… in my head.  I’m good at math, but didn’t feel the necessity to get a calculator out for exactness.  Well, I’m sure you know what happened next.  I forgot I was scaling the ingredients down and didn’t cut down the baking soda.  But phew!  I caught my mistake before I ran the food processor (Alton’s favorite method of sifting) and pinched out some of the soda.  I also didn’t have oat flour, so I figured I’d just toss in some oats.  They’d become flour in the “sifting” process.

With the batter spooned into the silicon muffin pans and in the oven, I jumped in the shower, where I do my best thinking.  Many grand plans have been formulated in there.  No brilliant ideas this time, but I realized that there was no sugar in the muffins.  I know Alton likes his muffins not too sweet, or he’d just label them cupcakes.  Well, I’m sure Alton knows best.

Muffins out and cooled.  Okay, time for the test.  I broke one in half to inspect the crumb.  And just like the picture in the book with a big X through it, there was my muffin with worm-like holes in it.  That is what Alton believes happens when the batter is over-mixed.  But I purposely stopped mixing earlier than I thought I should.  And I’m sure I tasted some of the baking soda in the taste test.

Disappointed and hungry, I trudged off to work.  I really don’t think it was Alton’s fault.  I scaled down the ingredients carelessly and made some substitutions.  And looking over the recipe again while typing this blog, I see “sugar” in the ingredient list.  How did I miss that?

The lesson?  Make sure all ingredients are there and don’t bake before work.  In the rush, mistakes will be made.  The grade is…

F


bananamuffins bananamuffincrumb

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