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You'll be seeing a lot of muffins out of me for a while. I'm experimenting. This particular one is a result of that: a gooey, cakey muffin that doesn't look or feel like any I've tried. It isn't even like a cupcake. Want to know the secret?

Tortilla mix.

That's right. In my husband's culinary endeavors, he has developed a need to keep cake flour on hand. Alas, cake flour is beastly expensive next to regular flour, and I just resent the extra packaging. Well, when he was shopping last night, he started checking the protein content per serving of tortilla flour against other flours (he'd read that tortillas have to be made with a super-low protein flour or you end up with rubber pucks).

He brought some home only to find that it was mezcla, not flour. It already had fat, salt, and leavening in it. When we really got to thinking about it, we decided there really couldn't be much wrong with that, right, with the exception of the added fat. The last muffins I made were a bit dense, a bit chewy, so I thought maybe this mix would ameliorate that chewiness without adding too many calories.

Um. Not so much on point number two, there.

This one is made up out of whole cloth. I mean, I have adapted tons of recipes, but never just made a baked good out of nowhere. This is an incredibly tender, surprisingly rich muffin. I'm stunned at how good these are. Good thing the recipe makes a super large batch...

Double Chocolate Peanut Muffins )


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Hilary's geek soup

March 2014

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