Tuesday, April 30, 2013

Recipe #28: Carrot Muffins with Brown Butter and Currants

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It appears my husband's creative eye went out the window with this picture. I think he took a bite out of one of the muffins (but to me it just looks like the batter didn't fill the cup) and then he also chose one of the muffins I tested to see if done.  Anyway...

I loved reading through this recipe and seeing all the fun ingredients - cinnamon, ginger, carrots, and grated orange zest, yum! There are a few steps to this before you can throw it all together (i.e. browning the butter and plumping the currants). And before putting them in the oven you sprinkle them with a pinch of raw sugar.

The recipe says they should cook for 18 minutes (turning halfway through) and then test with a wooden skewer ofcourse. Since my oven is so old the cooking time is never exact. I tested at 18 minutes and there was still too much dough sticking to the skewer. I cooked another 5 -7 minutes and decided to pull them out. After letting them cool I split one open and it was slightly undercooked and later my husband had one and it was severely undercooked. Needless to say these muffins did not get shared with our friends.

The flavors reminded me of Christmas time and there wasn't one particular flavor that overpowered the other; it was the perfect blend of spices, orange zest, and currants. Next time I just need to  cook a little longer and take a better picture. :-)

For full recipe see page 75 in the Dahlia Bakery Cookbook 


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