TWD: Buttermilk Crumb Muffins

Tuesdays with Dorie baking through Baking with Julia
by Dorie Greenspan
Contributing Baker: Marion Cunningham




These certainly were easy though prosaic - made for a fun photoshoot but nothing more, sorry to say.

Hopefully our next recipe of "Best-Ever Brownies" will be better. How can they not be?

Success meter (1-3): 1 (UPDATE: The boys tell me they love them - especially the blueberry!)

Warning: Went a little crazy with the pics - new camera :)

The recipe calls for vegetable shortening.

I substituted butter.

Marion instructs you to mix in the shortening [butter] with

your hands. I used a pastry blender so the warmth from

my hands would not melt the butter.

I cut the sugar by half and felt these were sweet enough.

I also used allspice in place of the cinnamon and nutmeg

called for in the recipe. I was a 1/4 cup short of AP flour

so I added whole wheat flour to make up the difference.

As you can see my batter is not nearly

as liquid as in the BWJ video.

If only these turned out as tasty as

they looked like they were going to.

I added blueberries to half of the batter.

No I did not eat the whole thing...

In my opinion these are not worth

the fat and calories.

If you would like to attempt this recipe yourself you can find it on Alisa's blog Easier Than Pie.

Please don't judge this recipe on my opinion only - check out my fellow blogger's results on the TWD website. Look for the Buttermilk Crumb Muffins LYL link.