A Muffin Pan has been in my want list for since ever. I have almost bought it several times and I dont know what stopped me, but until my daughter insisted that I buy one and make small cupcakes for her, I did not end up buying one. It is worth buying. I have already made blueberry muffins and Cinnamon Bubble buns within one week.
I needed some breakfast items that were easy to carry to an amusement park that could be eaten with one hand and on the go. So I chose these muffins and Cinnamon Bubble buns from Flo Braker's Baking for all Occasions. Now on second thought I should have made one savory and one sweet instead of both sweet but no one was complaining.
These blueberry muffins stayed fresh for 3 days even after they were baked and tasted just as good as when they came out of the oven. The dough came together easily. They were not so sweet. I initially skipped the doughnut topping but later just warmed the muffins for a bit and then rolled the tops in butter and then in cinnamon sugar. And then they became even more awesome. The crumb is light and airy.
Cinnamon Bubble buns didnt have a chance to get photographed, so that just gives me another chance to make them. They were the best buns that I have tasted. The sour cream yeast dough a dream to mix by hand. I definitely want to try cinnamon buns or other sweet breads with that dough. Sour cream gives it a slight tang and makes the filling the right amount of sweet. I substituted half of the sour cream with quark, a tangy German curd cheese, since I used up my sour cream for something else. I also did not use the egg, that would make them even softer. These tasted like a muffin form of cinnamon buns with way less butter and sugar than that of cinnamon buns. The sugar caramelized on the top and made them addictive. I think I might have missed dunking some of the dough balls in butter out of laziness so that caused some of them to stick. Next time I am going to be thorough. After waxing on so much about them I need to make them again and take a picture.
I find Flo Braker's recipes very involved so usually I go and find something else similar to make. But this time both of the recipes came out really well. So I am going to turn to her more.
I have more ideas for this muffin pan. Especially with so many ideas on pinterest and Internet about a muffin pan being not just for muffins. I have my eyes set upon Garlic Rolls baked you know in what. :)
I needed some breakfast items that were easy to carry to an amusement park that could be eaten with one hand and on the go. So I chose these muffins and Cinnamon Bubble buns from Flo Braker's Baking for all Occasions. Now on second thought I should have made one savory and one sweet instead of both sweet but no one was complaining.
These blueberry muffins stayed fresh for 3 days even after they were baked and tasted just as good as when they came out of the oven. The dough came together easily. They were not so sweet. I initially skipped the doughnut topping but later just warmed the muffins for a bit and then rolled the tops in butter and then in cinnamon sugar. And then they became even more awesome. The crumb is light and airy.
Cinnamon Bubble buns didnt have a chance to get photographed, so that just gives me another chance to make them. They were the best buns that I have tasted. The sour cream yeast dough a dream to mix by hand. I definitely want to try cinnamon buns or other sweet breads with that dough. Sour cream gives it a slight tang and makes the filling the right amount of sweet. I substituted half of the sour cream with quark, a tangy German curd cheese, since I used up my sour cream for something else. I also did not use the egg, that would make them even softer. These tasted like a muffin form of cinnamon buns with way less butter and sugar than that of cinnamon buns. The sugar caramelized on the top and made them addictive. I think I might have missed dunking some of the dough balls in butter out of laziness so that caused some of them to stick. Next time I am going to be thorough. After waxing on so much about them I need to make them again and take a picture.
I find Flo Braker's recipes very involved so usually I go and find something else similar to make. But this time both of the recipes came out really well. So I am going to turn to her more.
I have more ideas for this muffin pan. Especially with so many ideas on pinterest and Internet about a muffin pan being not just for muffins. I have my eyes set upon Garlic Rolls baked you know in what. :)
