fenugreek, goat’s cheese & sesame scones

fenugreek goat's cheese and sesame scones
fenugreek goat's cheese and sesame scones
fenugreek goat's cheese and sesame scones

All sorts of good things come covered in sesame: montreal style bagels, this cake, these cookies. Guess what is also quite good rolled in sesame seeds and baked in a hot oven for a toasted nutty exterior…

fenugreek goat's cheese and sesame scones
fenugreek goat's cheese and sesame scones
fenugreek goat's cheese and sesame scones
fenugreek goat's cheese and sesame scones

Dried fenugreek (methi) leaves have a gentle buttery fragrance. It’s mirrored in these scones with plenty of butter; meanwhile wads of soft goat’s cheese add a slight tartness and a bit of ground coriander adds aroma. (For an expansive introduction to fenugreek, read more here!)

I’ve tried a few different drop scone recipes over the years to get to this one. Generally speaking I’ve found much better results with a higher hydration recipe, which allows large scones to puff up to their full tender and fluffy potential. The batter will feel wet, but it’s okay – just gently pat into balls (plus all those sesame seeds will really stick!).

fenugreek goat's cheese and sesame scones

fenugreek, goat's cheese & sesame scones

  • Servings: 6 hefty scones
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Adapted from Julie van Rosendaal’s drop scone recipe.

  • 230g flour, half whole wheat and half all purpose
  • 2 1/2 tsp baking powder
  • 1 1/2 tsp coarse kosher salt
  • 3 generous tbsp (4g) dried fenugreek (methi) leaves (caveat: mine were very, very old, so you may want to use less depending on your fenugreek!)
  • 1/2 tsp ground coriander
  • 120 cold butter, cut into small dice
  • 100g goat cheese, crumbled into chunks
  • 200g half-and-half cream
  • 50g greek yoghurt
  • about 1/3 cup untoasted sesame seeds

Preheat oven to 425F. Line a baking tray with parchment paper.

Whisk together flours, baking powder, salt, fenugreek and coriander. Add the butter and toss to coat the cubes with flour, then cut into the flour with a pastry whisk/two knives (or alternatively, rub in with your fingers) until the mixture appears crumbly. Add the goat cheese and toss together.

Whisk together the cream and yoghurt. Pour over the dry ingredients, tossing together with a fork until all the flour is moistened and a rough dough is formed. The dough will be soft and thick.

Place the sesame seeds in a shallow dish. Divide the dough into six equal portions (each about 115g) and gently pat into balls. Roll all over in the sesame seeds to coat completely. Evenly space the scones apart on the prepared baking tray.

Bake for 10 minutes at 425F, then lower the temperature to 350F for another 10 minutes or so, until the scones are browned and an inserted skewer is removed clean.


strawberry rhubarb & poppy seed coffee cake

strawberry rhubarb poppy seed coffee cake
strawberry rhubarb poppy seed coffee cake
strawberry rhubarb poppy seed coffee cake

it is my favourite season: rhubarb season! I haven’t actually baked anything with rhubarb yet this spring, but I do have this cake from last year – a fruity, crumbly take on a coffee cake made with a yoghurt poppy seed cake, chopped strawberries and rhubarb, and a topping of spiced almond crumb.

The wonders of coffee cake: it’s dessert and it’s breakfast! Also okay for lunch! Honestly, any meal!

strawberry rhubarb poppy seed coffee cake
strawberry rhubarb poppy seed coffee cake
strawberry rhubarb poppy seed coffee cake

This cake was inspired by Brown Bear Bakery, a bakery I would love to one day visit! I am always excited by the combination of strawberry, rhubarb and a whole grain streusel – I love using this combination in one way or another as another homage to the strawberry rhubarb crumbles (aka the number one and also only dessert) that I grew up with.

strawberry rhubarb poppy seed coffee cake

strawberry rhubarb & poppy seed coffee cake

  • Servings: 8-inch square cake
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Cake inspired by Brown Bear Bakery. Crumb adapted from Epicurious. Cake adapted from the sour cream coffee cake recipe in A Good Bake by Melissa Weller.

spiced almond crumb

  • 85g butter, melted
  • 40g brown sugar
  • ½ tsp ground cinnamon
  • ¼ tsp ground ginger
  • ¼ tsp ground cardamom
  • pinch nutmeg
  • ¼ tsp kosher salt
  • 100g whole wheat flour
  • 25g finely ground almonds
  • 2 tbsp flaked almonds

poppy seed & yoghurt coffee cake

  • 120g all-purpose flour  
  • 60g whole wheat
  •  1 tsp baking powder
  • ½ tsp kosher salt
  • 12g (about 1 tbsp + 1 tsp) poppy seeds
  • 1 stick butter, softened
  • 100g granulated sugar
  • finely grated zest of ½ lemon
  • ½ tsp vanilla extract
  • 1 large egg, at room temperature
  • 225g greek yoghurt (or sour cream)


  • 140g rhubarb, chopped
  • 140g strawberries, chopped
  • 1 tbsp granulated sugar
  • 1 tsp tapioca starch

For the crumb, melt the butter in a microwave-safe bowl. Add the sugar, spices and salt and stir to combine. Then add the flour and ground almonds and stir until combined. Break up into lumps and toss in the flaked almonds.

For the cake, preheat the oven to 350F. Butter an 8″ square tin and line with a parchment paper sling.

Whisk together the flours, salt, baking powder and poppy seeds. Place the butter, sugar and lemon zest in the bowl of a standmixer and cream until light and fluffy (or by hand with a wooden spoon). Add the vanilla and egg and beat until combined. Finally, whisk in the yoghurt. Add the flour mixture and stir with a wooden spoon until just combined. Dollop into the bottom of the prepared tin and spread into an even layer with an offset spatula. The batter will be thick.

For the fruit, toss together the fruit, sugar and tapioca. Scatter over the batter.

Finally, scatter the crumb overtop of the cake. Squeeze a bit of the crumb mixture in your hands so it holds together in lumps and then break it up over the top of the cake.

Bake at 350F for about 40 minutes (do a first check at 30 minutes) or until an inserted skewer is removed clean or with just a couple crumbs clinging to it. Let cool completely on a wire rack, then cut into squares.

beet morning glory muffins

beet morning glory muffins
beet morning glory muffins

The muffin spectrum holds un-iced cakes on one end, early bird dessert masquerading in a more casual form, while the other side houses the muffin traditionalists, hefty with whole grains, nuts, fruits or vegetables. I think both ends are equally wonderful but today we come from I think of as the penultimate muffin-muffin: the morning glory. It’s the have-it-all muffin – have the carrots and spices from the carrot muffin, plus the apple from the apple muffin and the raisins from the bran muffin and the coconut, pecan and orange zest from the who-knows-what muffins. In other words, it’s a muffin with ambitions!

I had my first (of a total of two, aside from this batch) morning glory muffins a couple of years ago at a random cafe in downtown Toronto. I was really just looking for something to eat to tide myself over for the next few hours but I was surprised by how much I loved the – to put it inarticulately – muffin-like flavour. And as I was thinking about it, morning glory muffins, have so many flavours that go so well with beets – apple, spices, nuts and citrus. That, and I had a lot of beets.

beet morning glory muffins
beet morning glory muffins
beet morning glory muffins
beet morning glory muffins
beet morning glory muffins
beet morning glory muffins

These are a very classic morning glory muffin, just made with beets instead. While consulting some recipes, I found that they all seemed to follow the same basic ratios – about 2 cups of flour, 3 eggs, 2 cups of carrots and 1 apple. It was in the ratio of oil to other liquids that things varied – this allrecipes one, at the height of decadence, called for 1 cup of oil, down to Sally’s Baking Addiction recipe which used only 1/3 of a cup, the rest replaced with orange juice and applesauce. I decided to go middle of the road most closely following King Arthur Flour with about 2/3 cup of oil and some additional milk. I’ve also used 100% whole wheat flour because, of course.

The batter seems impossibly meager and thoroughly incapable of containing all the firey sunset-hued beet strands, not to mention the apple, nuts, raisins…. but somehow in the oven it enfolds the coarse spaghetti-like mess into its body. and out comes a muffin. It will also appear like way too much per muffin – but pile each muffin cup a bit high and after a stint in the oven, this will reward you with dangerously domed tops and one of the heftiest muffins I’ve ever held.

One last thing – I find raw beets are quite hard to grate by hand (even harder than carrots) so I recommend using the grating attachment on a food processor if you have it.

beet morning glory muffins
beet morning glory muffins

beet morning glory muffins

  • Servings: 12 muffins
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Adapted from King Arthur Flour and Sally’s Baking Addiction.

  • 250g (2 cups) whole wheat flour
  • 100g brown sugar
  • 2 tsp baking soda
  • 2 tsp ground cinnamon
  • 3/4 tsp ground ginger
  • 1/4 tsp ground allspice (or nutmeg)
  • 3/4 tsp kosher salt
  • 37g (1/2 cup) unsweetened shredded coconut
  • 80g (generous 1/2 cup) chopped pecans
  • 3 large eggs
  • 133g neutral oil
  • 60g whole milk (or orange juice)
  • 2 tsp vanilla extract
  • zest of 1 orange, finely grated
  • 200g (2 packed cups) peeled and shredded raw beets
  • 1 large apple, cored and shredded
  • 80g (slightly generous 1/2 cup) raisins, soaked in hot tea to plump, and then drained

Preheat the oven to 425F. Line a standard 12 cup muffin tin with paper liners.

In a large bowl whisk together the dry ingredients – flour, brown sugar, baking soda, spices, salt, coconut and pecans.

In a medium-large bowl, whisk together the eggs, oil, milk, vanilla and orange zest until smooth. Then stir in the shredded beets, shredded apple and drained raisins.

Add the wet ingredients to the dry and stir together with a wooden spoon until you no longer see streaks of dry flour and all the flour is moistened. Distribute the batter amongst the 12 muffin cups – you’ll need to pile up the batter a bit.

Place in the oven for 5 minutes at 425F, then lower the temperature to 350F. Bake another 15 minutes or so, rotating partway through baking. Check doneness by poking a thin wooden skewer into the centre of a muffin and look for there only to be a few crumbs clinging or for it to be clean.

blueberry brunsviger

blueberry brunsviger
blueberry brunsviger
blueberry brunsviger

Brunsviger, a Danish yeasted cake baked with a cinnamon-spiced brown sugar glaze, is what you get from crossing a sticky bun with coffee cake. Thanks to a focaccia-like dimpling, a freshly baked brunsviger is a study in texture: the topping crisps on the top of the bread, and leaves behind cavernous dimples laden with molten brown sugar – and burst blueberries, an addition I adore.

It is hefty with sugar and in this case I wouldn’t have it any other way.

blueberry brunsviger
blueberry brunsviger
blueberry brunsviger
blueberry brunsviger
blueberry brunsviger
blueberry brunsviger

When I first came across a recipe for brunsviger, I skimmed past it. In part because I am always overwhelmed with the array of different Scandinavian desserts and end up quickly flipping through every page, and in part because I thought I had this recipe pegged as a brown sugar topped yeasted cake. Which it is – but I had completely missed the point of the rugged topography of the cake and the textural contrast that ensues. As is a lot of Nordic recipes, the basic ingredients are the same: the flour and butter and sugar and eggs and maybe cinnamon or cardamom, but then how they’re put together is what makes each dessert such standouts.

This version is not quite a faithful brunsviger. I love adding fruit to dessert and thought that the dimples of brunsviger would be a fitting receptacle for small blueberries – and it is. They bake cradled in sugar and cinnamon until syrupy, a fittingly cozy tribute to the end of summer and entering fall (or anytime! I’ve done it with both fresh and frozen blueberries). I’ve also modified the dough to be partially whole grain and flecked with orange peel. It bakes up soft and fluffy regardless. Cut it into squares and be sure to have with coffee.

One thing to note – compared to fresh, frozen blueberries tend to release more juices while the cake is baking, resulting in a more voluminous and bubbly sugar syrup, and deeper divots in the dough. Either way is equally delicious, so use whichever you have. But be careful especially with the frozen blueberries as the syrup may bubble over – be sure to place the baking tin on a baking tray to catch any drips.

blueberry brunsviger

blueberry brunsviger

  • Servings: 8x8 inch cake which can be cut into 9 or 16 pieces
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Adapted from Magnus Nilsson’s The Nordic Baking Book.


  • 120g warm milk
  • 1 tsp (4g) instant yeast
  • 1 tbsp granulated sugar
  • 1 large egg
  • grated zest of 1 orange
  • 60g soft butter
  • 1/2 tsp kosher salt
  • 100g whole grain spelt flour or whole wheat flour
  • 130g all-purpose flour


  • 75g butter
  • 120g brown sugar
  • scant tbsp ground cinnamon
  • a couple pinches kosher salt
  • 80-100g small fresh or frozen blueberries (if frozen, do not thaw beforehand) 

Butter an 8×8″ or 9×9″ square pan and line with a parchment paper sling. 

To make the dough, combine the warm milk, yeast and sugar in the bowl of a standmixer. Add the remaining ingredients and stir until a dough is formed. Knead with the dough hook for about 8-10 minutes or until a very soft, smooth and elastic dough is formed. 

Stretch and pat the dough out evenly into the prepared pan. Cover and let rise until about doubled in height, 1 to 1 1/2 hours. 

Near the end of the rise, preheat the oven to 400F.

Prepare the topping once the dough is risen. Combine the butter, sugar, cinnamon and salt in a small saucepan and heat gently until the mixture is melted. 

Dampen your fingers to prevent them from sticking to the dough, the press evenly spaced deep dimples into the dough, rather like dimpling focaccia. Scatter the blueberries over top, mostly aiming for the dimples. Dampen your fingers once again, and then press the blueberries into the dimples to ensure that they are blueberry-filled dimples.

Finally, spoon the warm sugar mixture evenly overtop. 

Place the pan on a tray (this will catch any drips just in case the sugar/butter mixture bubbles over). Place in the oven and bake around 18-20 minutes or until the internal temperature is 190F. 

Let cool a bit on a wire rack. Run a knife around the two edges without parchment paper and use the parchment paper sling to lift the bread from the tin. Slice into 9 or 16 squares and eat while still warm. If you have leftovers, be sure to warm them up before eating!

Updated Oct 2022.

everything granola

everything granola
everything granola

I call this “everything granola” as it doesn’t have a specific flavour profile that I would use to describe it (canonically, in the tentimestea universe, three flavours) – rather it’s a mix of nuts and seeds and a menagerie of variously hued dried fruits. Substitutions galore, of course!

This is the also the budget granola in comparison to my old favourite recipe (which I would only make on a rare occasion due to bougie ingredients): honey instead of maple syrup, pecans instead of pistachios, and whole almonds instead of sliced almonds (the sliced ones are quite a bit more expensive!). This recipe is also faster and more convenient with a shorter bake, no intermittent mixing during its oven stay and all packed into one baking tray.

The features I mentioned above are quite deliberate – for a while, my roommate and I ate this granola nearly every day for breakfast which entailed making a new batch every few weeks, so I came to appreciate being able to cut down a bit on our Bulk Barn bill and preparation time.

everything granola
everything granola

This granola recipe uses egg white, something I first came across from a Deb Perelman. The egg white acts as an additional binder, helping you generate a chunky granola while being less reliant on the sugary binders. You whisk it until frothy (which helps break up the strands so it can be more evenly distributed) and then mix it into the granola right at the end. As I’ve done with my previous granola versions, I’ve taken out the sweeteners aside from what is needed to bind the granola. Using lots of nuts also balances the sweetness of the dried fruit.

I find the baking time affects this granola quite a bit. A shorter baking time is sweeter tasting and the cinnamon flavour is a bit more apparent; this is what I tend to do most as it was my roommate’s preference. In this case, be sure to use pre-toasted nuts to ensure a deep nutty flavour (you can even toast the nuts as the oven preheats). A longer baking time results in a less sweet granola but also toastier flavour. The cinnamon can burn a bit and become lost, but I compensate for that in the recipe by adding half of the cinnamon to the granola at first, and sprinkling the other half overtop after it comes out from the oven. Longer or shorter both work – it depends on your preference!

everything granola

everything granola

  • Servings: 1-2 jars of granola
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Proportions based on my previous adaptation of Alton Brown’s granola and the egg white and baking strategy based on Deb Perelman.

  • 300g large flake rolled oats
  • 120g lightly toasted pecan halves, two thirds left whole and one third coarsely chopped
  • 80g lightly toasted almonds, most coarsely chopped and a few left whole
  • 50g pumpkin seeds
  • 50g oil
  • 75-80g honey
  • ¾ tsp kosher salt (reduce if using table salt)
  • 1 tsp ground cinnamon, divided
  • 1 tsp vanilla extract
  • 1 egg white
  • 1 1/2 cups of dried fruit (around 200-220g) – I usually use a mix of cherries, cranberries, sultana raisins, golden raisins and quartered apricots

Preheat oven to 275F. Line a standard size half sheet pan with a piece of parchment paper.

Combine the oats, nuts, and pumpkin seeds in a large bowl. Separately, whisk together the oil, honey, salt, 1/2 tsp of the cinnamon and vanilla until emulsified. Pour the oil mixture over the oats and mix with a wooden spoon until everything is evenly coated.

Whisk the egg white until frothy, then drizzle over top and mix until combined. Spread the granola over the prepared pan into an even layer.

Bake for around 30 minutes or until the granola is lightly browned (you can bake it longer for a toastier, and less sweet tasting, granola). Remove from the oven and sprinkle the remaining 1/2 tsp of cinnamon over top, as evenly as you can. Fresh from the oven the granola will seem quite soft, but it will firm up once it cools. Once cooled, sprinkle with the dried fruit, and then transfer to a jar.

The granola will be crispiest on the first couple days! After that, thanks to the dried fruit, it will gradually soften a bit.

salted dark chocolate & almond bars


Homemade granola bars and I have had a long sordid and crumbly history. Recipes that I came across often relied on honey as an important binder which meant that it was used in quantities that semi-obviated why I wanted to make my own granola bars in the first place – I wanted to make something much less sweet! When I tried to reduce the sweetness, the recipes I made trembled at the sight of a knife, crumbling into pieces once I tried to cut them into bars.

A couple of years ago I thought that I had finally come across a granola bar that didn’t crumble and wasn’t too sweet, as it used more nut butter as a binder. But when I tried to make them a second time, full of confidence, huzzah for hubris! as they too crumbled on me.

Continue reading “salted dark chocolate & almond bars”

white cheddar & za’atar scones

cheddar za'atar sconescheddar za'atar scones

My introduction to Bouchon Bakery  by Thomas Keller & Sebastien Rouxel began with my sister waxing poetic on everything she had made from the book. Even the chocolate chip cookies were probably the best cookies she had ever made.

This scone recipe is a riff off of their savoury bacon cheddar scones, and they are probably the best scones I’ve ever made.

What’s that – a good scone? Yes – a good scone: i.e. the perennial struggle! There are many things that I tend to make terribly over and over again, scones one amongst them. There have been tough scones, flat scones, scones that are just straight up proper paperweights.

These scones are actually, like, good scones – baking up light while tasting like blocks of butter and browned cheese and herbs.

Continue reading “white cheddar & za’atar scones”

green curry banana bread

green curry & coconut banana breadgreen curry & coconut banana breadgreen curry & coconut banana bread

Growing up, I lived vicariously through the menus of far-away bakeries. One time, while randomly perusing bakery websites, I saw a green curry banana bread at milk bar. Since then, on the rather rare occasions I’ve made banana bread, I’ve transposed the combination of Thai green curry paste and coconut from one banana bread recipe to the next until I settled on my current favourite adaptation. Because while I’ve never been too big a fan of banana bread, there are exceptions. For example, an exception flavoured with green curry paste and (this part just began a few years ago, but thank goodness it did:) crested with a crispy coconut fragipane of sorts.

Continue reading “green curry banana bread”

banana & dulce de leche french toast

banana & dulce de leche french toast
banana & dulce de leche french toast
banana & dulce de leche french toast

This french toast is based on the version at BB’s diner – a Toronto filipino brunch spot in a two-floor semi-detached, charmingly retrofitted with what could be pastel-coloured 80s McDonald’s booth seating covered with vibrantly flowered tablecloths and mismatched vintage china.

And the food trumps even the charming interior design. Their tapsilog is a trifecta of runny-yolked eggs, addictively pungent garlic fried rice and crisp fried milkfish dipped in tart vinegar. Another one: an omelette of fluffed egg melded with melting, charred eggplant, showered in golden rosti. Out of all of this though, the french toast is my favourite.

It looks unassuming – square white bread, sliced at a regular thickness, the custardy interior cooked until a bit firm. But pale gold banana dulce de leche lies below a whispery canopy of powdered sugar, slivered almonds and shredded coconut. The toast itself rests in a pool of warmed evaporated milk. It is every sort of delicious and comforting; think the mellow flavours, and the tres leches-crossed-with-porridge vibe from the bath of warm evaporated milk.

banana & dulce de leche french toast
banana & dulce de leche french toast
banana & dulce de leche french toast
banana & dulce de leche french toast
banana & dulce de leche french toast
banana & dulce de leche french toast
banana & dulce de leche french toast
banana & dulce de leche french toast

I thought I’d try making it at home; thanks to the menu description and many components being fairly identifiable, I piled them one on top of the other and hoped for the best – and it was delicious! My version is quite simple to make, and I think rather comparable (I could be missing some more coconut action somewhere – oh and toast your coconut!). If you prepare the banana dulce de leche ahead of time, it’s no more work than a typical french toast with garnishing. But of course, if the opportunity were to arise, I would highly recommend trying the original!

It’s especially that pool of evaporated milk that I love. I’m thinking I could try making bostock and serving it in evaporated milk next.

Edit Oct 2020: I am sad to report that, months later, BB’s Diner has closed. This has been a harsh time for many businesses, but restaurants especially. However, the owners have hinted that BB’s Diner may one day return – and I really hope they do!

banana & dulce de leche french toast

banana & dulce de leche french toast

Inspired by BB’s diner.

banana dulce de leche

  • condensed milk
  • banana

french toast

  • two slices bread (if you’re in Toronto, I recommend the white pullman loaf from Blackbird Bakery! Otherwise, photographed is a 1.25x recipe of Chopstick Chronicle’s shokupan made in a 9x4x4″ pullman tin.)
  • 1 egg
  • 1 1/2 tbsp milk
  • 1/4 tsp vanilla extract
  • couple pinches salt
  • couple pinches ground cinnamon
  • butter to cook with


  • about 1/4 c evaporated milk
  • pinch ground cinnamon
  • unsweetened shredded coconut, lightly toasted if desired
  • blanched slivered almonds
  • powdered sugar

For the dulce de leche: Use the condensed milk to make dulce de leche – for example, the unopened can way. If you are unwise like me and have part of an already opened can of condensed milk, you can cook it in a saucepan on the stovetop until it is sufficiently caramelized but then very, very thick and hard once cooled and then need to reconstitute it into a soft form by dissolving it in an appropriate amount of milk.

Once you have some dulce de leche – however you got there- cut a banana into slices. Heat a saucepan with a tiny bit of butter and add the banana, cooking it until soft and half mush with some small chunks. Combine this with a 1/4 c of the dulce de leche, and set aside. This will make enough for 4-6 pieces of french toast, depending on how much you use per slice.

For the french toast: For two slices (multiply the ingredients as desired for more pieces of bread), whisk together the egg, 1 1/2 tbsp evaporated milk, vanilla extract, salt and couple pinches of cinnamon. Dip the slices in the egg mixture on both sides, and set aside ready to cook.

Heat the butter in a pan, add the slices, and cook on both sides. Especially if the banana dulce de leche is cold and firm, once the slices have been flipped, dollop 1 tbsp of banana dulce de leche on the cooked side of each slice so it can warm as the bottom side cooks.

Place the slice of french toast on top and spread the tbsp of banana dulce de leche over the surface. Sprinkle with unsweetened shredded coconut and slivered almonds. Dust with icing sugar. Heat the evaporated milk until hot in the microwave and whisk in a pinch of cinnamon. Spoon 2 tbsp of warm milk around the slice (or flood the bottom of each plate before laying down the slice).

Serve right away! Though I did find it reheats well in the microwave if you need to pause to take a picture.

a lot of muffins – for comparison purposes

in which I make a lot of summery-fruited muffins and discover that sometimes it’s more so the technique than ingredients. 

a lot of muffins
a lot of muffins

My history of muffins has been spotty – some rather good, plenty very dry, and still no particular go-to muffin recipe. I thought it would be helpful for the efficiency of my muffin-making-future to try a few different base recipes to see what works best for me.

I chose three recipes that varied in their ingredients and technique, two of which I had made before, but never tried to compare. For comparison purposes, I standardized the amount of sugar, using 50g (1/4 cup) for 6 muffins – this was a comfortable slightly-more-than-subtle sweetness, so the sugar could certainly be reduced further depending on your preference. I also used half whole wheat flour and half all-purpose flour in all the recipes.

Some key muffin pointers I tried to follow:

  • mix less, not more
  • mix the wet and dry ingredients together with a fork (a KAF recipe pointer)
  • test for doneness a bit earlier than you expect

As I included one cake-like recipe with creamed butter, I was fairly sure that would be the favourite. However, I usually want muffins to be fast and a relatively painless procedure. So this comparison was not just to identify a favourite recipe out of three, but also to answer the question: just how much are you missing out on when you don’t cream your butter?

Continue reading “a lot of muffins – for comparison purposes”