I have a great collection of cookbooks. I read them all the time but I often cook freestyle. When I do consult a recipe, it’s because I want to learn about a specific ingredient, in which case I consult Mark Bittman’s “How to Cook Everything Vegetarian.” When I am looking for inspiration, I go straight to Heidi Swanson’s recipe site, 101cookbooks.
But that’s cooking. With baking, it helps to start with a recipe. Or a chemistry degree. To satisfy my muffin craving yesterday morning, I went with the first option, consulting the blueberry muffin recipe from the “White Dog Café” cookbook, and making some changes. The resulting muffin was cakey and moist, and had an award-winning crown. Okay, so the “award” was a Personal Best that I awarded myself alone in the kitchen but it still counts.
I’m always in search of baked-good greatness. Please feel free to share your comments, suggestions, and recipes. If you live close to me, I am accepting actual baked goods as well. My front door is wide open. Unless you are a robber. In which case, it is locked securely.
| 3 ½ cups flour 1 ½ cups sugar
1 ½ tablespoons baking powder
½ teaspoon salt
1 egg
¾ cup vegetable oil
1 cup orange juice
½ cup vanilla yogurt, full fat I used Trader Joe’s Vanilla & Cream yogurt
1 ½ cups dried cranberries
Things the I would have added if I had them: zest of an orange walnuts |
If you want to try the original recipe: Use cake flour in place of the regular flour Use caster sugar in place of the regular sugar Use 1 ½ cups buttermilk in place of yogurt and orange juice Use 3 cups blueberries in place of the cranberries |
themuddypalette 
Yes. Totally works. It’s like a homemade Poptart. I did replace vanilla yogurt with the maple I had in fridge; 1 cup of the white flour with whole wheat, added a teaspoon of vanilla and madjool dates. Reduced baking to 23 minutes; my oven must run hot. Reliable recipe. Very good. Thanks for sharing. I also share your appreciation for Heidi’s blog. She is an inspiration.