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baking notes
Dec. 22nd, 2013 08:40 pmI made this recipe for oatmeal muffins for the first time, but, of course, with modifications (always with modifications):
- applesauce instead of oil
- w.w. flour instead of all-purpose
- brown sugar instead of white
- added cinnamon and nutmeg
- added about a cup of chopped fresh cranberries
- baking time rather on the long side
They are not sweet. Well, barely sweet. I thought that using applesauce instead of oil would make them sweeter, but it's too small an amount to be detectable. No oil means that they are kind of chewy, not quite the tender crumb you expect in a muffin. Using a fruit that's totally not sweet in a muffin that's not sweet enough is, hrm, perhaps a mistake.
I took these to a pot-luck brunch, and they weren't a hit. I have a lot left over. Perhaps there was just too much competition from other baked goods there. I'm still trying to decide whether I like them. I've been eating them, but not sure if I like them well enough to make them again. Maybe with further tinkering. Definitely should add nuts next time.
- applesauce instead of oil
- w.w. flour instead of all-purpose
- brown sugar instead of white
- added cinnamon and nutmeg
- added about a cup of chopped fresh cranberries
- baking time rather on the long side
They are not sweet. Well, barely sweet. I thought that using applesauce instead of oil would make them sweeter, but it's too small an amount to be detectable. No oil means that they are kind of chewy, not quite the tender crumb you expect in a muffin. Using a fruit that's totally not sweet in a muffin that's not sweet enough is, hrm, perhaps a mistake.
I took these to a pot-luck brunch, and they weren't a hit. I have a lot left over. Perhaps there was just too much competition from other baked goods there. I'm still trying to decide whether I like them. I've been eating them, but not sure if I like them well enough to make them again. Maybe with further tinkering. Definitely should add nuts next time.
