Comments on: In An Experimental Mood: Blueberry Muffins http://www.tigersandstrawberries.com/2006/06/28/in-an-experimental-mood-blueberry-muffins/ Thu, 28 Aug 2008 13:49:21 +0000 http://wordpress.org/?v=1.5.2 Comment on In An Experimental Mood: Blueberry Muffins by: Barbara http://www.tigersandstrawberries.com/2006/06/28/in-an-experimental-mood-blueberry-muffins/#comment-4911 Thu, 06 Jul 2006 04:40:57 +0000 http://www.tigersandstrawberries.com/2006/06/28/in-an-experimental-mood-blueberry-muffins/#comment-4911 I am glad you liked this recipe, Kitarra. Come back here and post a link to your recipe so interested folk here can find it, after you post it. I look forward to seeing your variant! I am glad you liked this recipe, Kitarra. Come back here and post a link to your recipe so interested folk here can find it, after you post it.

I look forward to seeing your variant!

]]> Comment on In An Experimental Mood: Blueberry Muffins by: Kitarra http://www.tigersandstrawberries.com/2006/06/28/in-an-experimental-mood-blueberry-muffins/#comment-4895 Wed, 05 Jul 2006 20:37:33 +0000 http://www.tigersandstrawberries.com/2006/06/28/in-an-experimental-mood-blueberry-muffins/#comment-4895 I just made these wonderfull muffins, with my own changes. They are delightfull. Thank you for the recipe. I will be posting my version shortly. I just made these wonderfull muffins, with my own changes.

They are delightfull.

Thank you for the recipe. I will be posting my version shortly.

]]> Comment on In An Experimental Mood: Blueberry Muffins by: Diane http://www.tigersandstrawberries.com/2006/06/28/in-an-experimental-mood-blueberry-muffins/#comment-4807 Fri, 30 Jun 2006 13:17:27 +0000 http://www.tigersandstrawberries.com/2006/06/28/in-an-experimental-mood-blueberry-muffins/#comment-4807 I wonder if white wheat is the same as Indian atta flour? I often use that when I feel like making something slightly healthier but don't want to use whole wheat... I wonder if white wheat is the same as Indian atta flour? I often use that when I feel like making something slightly healthier but don’t want to use whole wheat…

]]> Comment on In An Experimental Mood: Blueberry Muffins by: Diane http://www.tigersandstrawberries.com/2006/06/28/in-an-experimental-mood-blueberry-muffins/#comment-4806 Fri, 30 Jun 2006 13:16:33 +0000 http://www.tigersandstrawberries.com/2006/06/28/in-an-experimental-mood-blueberry-muffins/#comment-4806 I have to say, as a geeky researchy kind of gal, I LOVE reading Cook's Illustrated - for their monomaniacal efforts in pursuit of the "best" of something. But their recipes never impress me, and I hardly ever make anything from the magazine. I just like reading it. I have to say, as a geeky researchy kind of gal, I LOVE reading Cook’s Illustrated - for their monomaniacal efforts in pursuit of the “best” of something. But their recipes never impress me, and I hardly ever make anything from the magazine. I just like reading it.

]]> Comment on In An Experimental Mood: Blueberry Muffins by: Barbara http://www.tigersandstrawberries.com/2006/06/28/in-an-experimental-mood-blueberry-muffins/#comment-4793 Fri, 30 Jun 2006 02:20:22 +0000 http://www.tigersandstrawberries.com/2006/06/28/in-an-experimental-mood-blueberry-muffins/#comment-4793 Becky, if I were to use a fruit to replace fat completely, it would be applesauce. (It can be used in place of eggs, especially.) This is because I can -taste- the banana and I cannot really taste the applesauce, and I am not really fond of the flavor of bananas in things. They are fine by themselves, as themselves, but in blueberry muffins--nope. It would never get past me--I would be able to smell the banana in the muffin before I ever tasted it. Otherwise, it is a good idea. I thought it was from a recent issue, Bryan, but it is from September 2001--or at least, that is according to the CI website, which is a great site, so I figure that the publication date is correct. I have a long memory to remember it for five yeara and then look for it on the site! Mel--I -despise- thier bastardized ethnic food recipes. They are so--inauthentic and awful--they just middle of the road, watered down Americanized crap! But, their baking recipes--while I almost always have to jazz them up because they are very plain--are very workable, and so I will use them as a starting point for my own explorations. I can usually be certain that whatever baking recipe they come up with will make a servicable basic whatever it is the recipe is for. And as far as crumb, mouthfeel and all of that, these muffins were great--but I think that the recipe as written would have been very bland in flavor. Megan--this recipe does work beautifully. I think you will like it a great deal. KCatGU--white whole wheat is available from King Arthur Flour--if you click on the link I gave, you can order it directly from them. Or, if there is a store near year that carries King Arthur products, you can ask them to get it for it. What is it? It is from an albino form of wheat--a different variety of wheat than the red winter wheat most of our flour comes from. White wheat lacks the tannins and phenols that are in red wheat, and not only do these affect the color of the wheat when it is ground--it affects the flavor, giving whole wheat ground from red wheat a slightly bitter, acrid aftertaste that many people dislike. At this time, very little of it is grown in the US, but I suspect that is going to change very soon as this flour catches on with home and commercial bakers. Anyway, follow the link, and you can order it from King Arthur Flour Company.... Thanks, BNA! Becky, if I were to use a fruit to replace fat completely, it would be applesauce. (It can be used in place of eggs, especially.) This is because I can -taste- the banana and I cannot really taste the applesauce, and I am not really fond of the flavor of bananas in things. They are fine by themselves, as themselves, but in blueberry muffins–nope. It would never get past me–I would be able to smell the banana in the muffin before I ever tasted it.

Otherwise, it is a good idea.

I thought it was from a recent issue, Bryan, but it is from September 2001–or at least, that is according to the CI website, which is a great site, so I figure that the publication date is correct.

I have a long memory to remember it for five yeara and then look for it on the site!

Mel–I -despise- thier bastardized ethnic food recipes. They are so–inauthentic and awful–they just middle of the road, watered down Americanized crap!

But, their baking recipes–while I almost always have to jazz them up because they are very plain–are very workable, and so I will use them as a starting point for my own explorations. I can usually be certain that whatever baking recipe they come up with will make a servicable basic whatever it is the recipe is for. And as far as crumb, mouthfeel and all of that, these muffins were great–but I think that the recipe as written would have been very bland in flavor.

Megan–this recipe does work beautifully. I think you will like it a great deal.

KCatGU–white whole wheat is available from King Arthur Flour–if you click on the link I gave, you can order it directly from them. Or, if there is a store near year that carries King Arthur products, you can ask them to get it for it.

What is it? It is from an albino form of wheat–a different variety of wheat than the red winter wheat most of our flour comes from. White wheat lacks the tannins and phenols that are in red wheat, and not only do these affect the color of the wheat when it is ground–it affects the flavor, giving whole wheat ground from red wheat a slightly bitter, acrid aftertaste that many people dislike.

At this time, very little of it is grown in the US, but I suspect that is going to change very soon as this flour catches on with home and commercial bakers.

Anyway, follow the link, and you can order it from King Arthur Flour Company….

Thanks, BNA!

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