Understanding Marketing? – Snowy-Day Raspberry-Orange Muffins

You know who is here – someone (favorite son) flew in on one of the last planes out of Reagan last night – home for the President’s Day Weekend.  And, we are so glad he made it – after two de-icings – and, only one hour later than scheduled – whew!  Strolled out the door by 10:15pm.

My husband gave me a lecture this morning about not understanding marketing.   I was complaining that Ryan is not my favorite person to bake for – because he ALWAYS wants the same EXACT thing, and I like to experiment – A LOT.   If it’s something for breakfast, it’s always Raspberry-Orange Muffins.  I’ve made him special scones, coffee cakes, and lots of other treats, including some of those puff-pastry thing-eys that I think are phenom…….  Not to mention some of my decadent pancake recipes……  But, oh well……. He, rather stubbornly insists on the “same old”.  My creative nature makes me want to seldom repeat any recipe unless it is truly perfection (and I want to eat it) and I’d rather experiment daily than not – you know.

This is an age-old dilemma in my mind on those many days when I’d really love to open my own bakery.  Question is – if I only baked what I felt inspired to do every day, would people come or would I be forced to take orders and bake what was asked for?  What would make me happiest?   To turn a profit or make what I wanted to bake?  I think I know the answer, but………  Ok, so maybe I don’t want to accept “marketing”!  But, I do firmly believe there are lots of people who have succeeded with this predisposition or, marketing strategy.

Ok, today I acquiesced and went to work and made them.  But, I worked on the recipe.  I wanted a high-top muffin with great flavor, a nice crumb and good fragrance.

SNOWY-DAY RASPBERRY-ORANGE MUFFINS adapted from Brown-Eyed Baker via Baking Illustrated

1/2 pint fresh raspberries

2 cups all purpose flour,

1 tblsp baking powder

1/2 tsp salt

1/4 tsp freshly grated nutmeg

1 egg

1 tsp vanilla extract

1 cup sugar

zest of one large navel orange

1 1/4 cups sour cream

4 tblsp unsalted butter, melted and cooled slightly

Turbinado Sugar for sprinkling

Preheat oven to 400F.   Line a muffin tin with paper liners and set aside.  In a large bowl, whisk together the flour, baking powder, nutmeg and salt.  In a separate bowl, work the orange zest into the sugar with your fingers, releasing the essential oils.  In another bowl, whisk the egg until light colored, about a minute.  Add the vanilla and whisk again.  Add the sugar and whisk vigorously until thick and well-incorporated.  Add the melted butter in 2 -3 additions.  Whisk to blend in.   Add the sour cream in two additions, whisking to blend.  Add the raspberries to the flour mixture and gently toss with your hands.  Then, add the sour cream mixture to the dry ingredients.  Mix gently with a rubber spatula just until the flour is incorporated.  Scoop with a large ice cream scoop into muffin tin lined with paper liners.  Sprinkle with the Turbinado sugar.   Bake for 20-25 minutes or until browned on top and baked through.  Cool in muffin tin for 4 minutes.  Remove from tin and cool on a wire rack.  

             

 

Update:  Ryan has eaten two.  His comment:  they’re good but I like the ones from “that book” better!  – aka Betty Crocker.  This is where I really miss my Mom.  That’s what she would have made – and she seldom improved on perfection! <3.  I will admit, the BC recipe has a clean, fresh flavor – unadulterated.  Mine are a little jazzed up and richer.  Both are a great treat!

Ok, so, yes, I am waiting for butterflies!  But, for now I’m enjoying the birds:

 

 

      

   

   

Undoubtedly, I will be getting into lots of mischief today 🙂  What else is there to do?

COUNTDOWN TO SPRING – 36 DAYS!