I’m back from the land of boxes (and no boxes for that matter)! Our belongings arrived much later than promised. We went nearly 3 weeks with just a couple suitcases and a baby sticking her finger in every uncovered outlet possible. The outlet covers were in the boxes, of course. We pouted and cried and got angry and felt sorry for ourselves. Then we realized we were just fine, in fact, more than fine. Read more
Most quick-bread, muffin, and batter recipes advise stirring together dry ingredients (flour) and wet ingredients until “just combined”. That’s a loaded phrase that shouldn’t be overlooked. Overmixing can yield a tough, dense crumb. The more you work the flour, the more the gluten develops. Reserve that method for yeasted breads. Fight your intuition, and stir until just combined, borderline undermixed.
Increasing the oven temperature by 25° when baking muffins helps them to peak higher. I typically bake muffins at 400° and reduce the baking time by 3-5 minutes.
“And you’ve totally redeemed yourself,” I said after taking one bite. Before making these banana muffins, I made zucchini/carrot bread. I couldn’t wait to share how something so healthy could taste so divine. Instead it ended up tasting like cardboard with a hint zucchini. Sadly, it even looked like cardboard. I threw away the bread after trying to salvage it by dressing it up as french toast. Nope, nothing can mask the taste of cardboard. Read more