Saturday, October 31, 2009

Baby Bran Muffins

I love baking. I have had my eye on the Baby Bran Muffins from 101 Cookbooks for months now. YUM. I bought yogurt today, the only ingredient in the recipe that I didn't already have, and went straight to it.

I used light brown Muscovado sugar instead of the natural cane sugar. I intended to use the full 1/2 cup of honey called for in the recipe, but I only had about 1/4 cup (oops). I topped it off with just under 1/4 cup of agave nectar. I had read in the comments that the muffins were under-sweetened, so I figured it would work out fine (and it did).

The batter was light and fluffy - it was really very interesting. I used my small scoop (Pampered Chef - get one) to put the batter into the mini-muffin tins, which resulted in mostly the perfect size baby muffins. The recipe says it will yield 2 dozen mini muffins, but I ended up with 4 dozen, and batter left over (I ran out of mini muffin tins).

The one, sad problem was that I believe I slightly over-baked them. They were still beautifully crusty on top and moist on the inside, but they stick right to the paper so you almost end up with a mini muffin top instead of a whole muffin. I baked them for 11 minutes. I left them in one minute longer after the toothpick test and I should have followed my instincts and taken them out instead. Next time I might also try them without the muffin papers. I like muffin papers, but not when they stick. I might also try making full-size muffins. The baby muffins were super cute and adorable, but I also ate about 7 straight out of the oven. A full-size one (as long as it doesn't stick to the paper) would be a little more satisfying, I hope.

1 comment:

  1. After some time in the refrigerator, the papers peeled off better and didn't take so much of the muffin away with it. But they were still overbaked :(