Susan! I just popped Squash Muffins into the oven! I used your recipe to start, then altered it beyond recognition. I used basically squash, apple, cedar and parmesan cheese, plain yogurt with a little milk so the batter wouldn't be too stiff, the egg, flour, baking side and salt as listed, and instead of pumpkin pie spice I used a little Thyme. I have no idea if the wet to dry is the right balance. Stay tuned! LOL!
I made the Muffins tonight because Grandson's Daddy is in town on business and staying with us tonight. So I wanted to make some healthy muffins for our little Muffin Man. :-)
PS: I would like to say that instead of butter I used melted coconut oil….except that I forgot to put it in. LOL!
We meant what you knew, listener. I DID wonder if you might have put something a little stronger than the listed ingredients into the muffins, but dismissed the idea...
I should guess a little more flour too, or maybe that and egg? Hard to say. I once took my Dutch Baby recipe, added a bit more flour (that is good by itself), separated the eggs and beat the whites, thinking that would make it fluffier and less likely to fall. Well, it didn't fall, but it hardly rose. I got something more like a pancake.
listener--muffin recipes and hints coming by e-mail from my mother's 1931 cookbook and from the series of cookbooks I bought at the grocery store one volume per week when I was in college. The consolidated table of recipes in the 1931 book might be generally helpful in designing new recipes.
Excellent info, Alan! I am most grateful!! They certainly knew how to explain cooking in 1931!! The pre-1974 Joy of Cooking books were written this way too.
Howard is my fella for all seasons!
ReplyDeleteAnd *those* are just gorgeous!!!
:-)
DeleteSusan! I just popped Squash Muffins into the oven! I used your recipe to start, then altered it beyond recognition. I used basically squash, apple, cedar and parmesan cheese, plain yogurt with a little milk so the batter wouldn't be too stiff, the egg, flour, baking side and salt as listed, and instead of pumpkin pie spice I used a little Thyme. I have no idea if the wet to dry is the right balance. Stay tuned! LOL!
ReplyDeleteI made the Muffins tonight because Grandson's Daddy is in town on business and staying with us tonight. So I wanted to make some healthy muffins for our little Muffin Man. :-)
DeletePS: I would like to say that instead of butter I used melted coconut oil….except that I forgot to put it in. LOL!
Um, "cedar" should read "cheddar"!! :-D
Deletebaking side = baking soda
DeleteEgads. You must have been thinking, "This really *is* beyond recognition"! ROFL!
They were yummy, but came out dense; rose well, but when they came out of the oven they "fell" like a soufflé. Hmmm. More flour next time?
DeleteWe meant what you knew, listener. I DID wonder if you might have put something a little stronger than the listed ingredients into the muffins, but dismissed the idea...
DeleteI should guess a little more flour too, or maybe that and egg? Hard to say. I once took my Dutch Baby recipe, added a bit more flour (that is good by itself), separated the eggs and beat the whites, thinking that would make it fluffier and less likely to fall. Well, it didn't fall, but it hardly rose. I got something more like a pancake.
--Alan
listener--muffin recipes and hints coming by e-mail from my mother's 1931 cookbook and from the series of cookbooks I bought at the grocery store one volume per week when I was in college. The consolidated table of recipes in the 1931 book might be generally helpful in designing new recipes.
ReplyDelete--Alan
Excellent info, Alan! I am most grateful!! They certainly knew how to explain cooking in 1931!! The pre-1974 Joy of Cooking books were written this way too.
ReplyDelete