Tuesday, November 6, 2012
TWD Buttermilk Crumb Muffins
On to more pleasant matters in the realm of food. This morning I made Marion Cunningham's Buttermilk Crumb Muffins for breakfast. To give it a little more staying power I subbed about a cup of oats for some of the white flour. I don't think it had any adverse effects. My muffins are a little dark because I accidental had my oven up too high, but they still tasted good. I liked the muffins. I thought they were just OK at first but I find myself reaching for "just one more". In the end though, I probably won't be making them again. Though they tasted good they weren't amazing. If I am going to have an unhealthy breakfast I want it to taste amazing. I have other muffin recipes that I like just as much as these (or maybe more), but I don't feel guilty feeding them to my kids for breakfast. I guess I will have to post those recipes.
If you would like to try the Buttermilk Crumb Muffins you can find the recipe on Easier than Pie, and in Baking with Julia.