need something to soothe your soul?
Is there anything to do today but play with textures?
Ok, so you know, I’m desperate. Today is the seventh day of no sunshine, constant gloom, drizzle and rain. I’m worried that all of my patiently-waiting plants covered with buds are going to grow moldy, wilt and keel-over. My hands, heart and soul are waiting, trowel in hand to get outside and dig and plant. To add further insult to injury, it’s been sunny in London for about a week. What? This last bit of confounding news actually makes me happy because my friend is there on vacation and I would never wish any gloomy weather on anyone who is traveling.
Today I got to baking – it’s about the only solace for me as I sit and stare out the window. I needed to see something high-top come out of the oven, further evidence that I could outsmart this weather that typically yields nothing of any oven spring. Today I decided to play with textures and try using Bread Flour in my muffins. Here’s what happened:
Rainy-Day Blues Muffins – adapted from King Arthur Flour
4 tblsp unsalted butter, room temp
1/2 cup sugar
1 egg
1 tsp almond extract
zest of one lemon
1 tblsp fresh lemon juice
2 1/2 cups King Arthur Bread Flour
3 1/2 tsp baking powder
1 tsp salt
1 tsp freshly ground nutmeg
1/2 cup plain non fat greek yogurt
1 1/2 – 1 3/4 cups milk
1 cup blueberries or fruit of your choice
muscavado sugar for sprinkling
Preheat oven to 425F. Line 14 muffin molds with paper liners.
In a large bowl, beat together the butter, sugar and lemon zest with a hand mixer until smooth. Beat in the egg and almond extract until smooth and creamy. Add the yogurt and beat in.
In a separate bowl, whisk together the flour, baking powder, salt and nutmeg. Add the lemon juice to the milk in a measuring cup.
Add the dry ingredients into the wet and blend on low speed while pouring in the milk. Add enough milk to make a cake-like batter – not wet or runny.
Scoop with an ice cream scoop into the prepared pan. Sprinkle with muscavado sugar. Bake for 25 minutes or until the muffins are firm, nicely browned. Remove from oven and cool in pan for 5 minutes. Cool on wire racks and serve with sweet butter. Enjoy!