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Tag Archives: baked goods

I make! Blueberry muffin French toast edition

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I am not the biggest fan of French toast.  I have said this before.  But I’ve gone and made French toast again because I made too many muffins and I couldn’t finish them all and they were starting to get stale.  I can totally eat stale muffins, it’s not a big deal, but they kind of crumble annoyingly.  What do?  Make French toast.

And…I rather liked it.  So I have to consider what it is about French toast that I don’t like.  I think it’s because I don’t like really eggy tasting custards, things like flan and egg tarts.  And if you think about traditional French toast, the inside of the French toast is supposed to be kind of an eggy custard with cinnamon and nutmeg.  It’s almost just like an egg tart.  Gross.

But when you make French toast out of muffins or persimmon nut bread, you have some other flavor besides egg and cinnamon and/or nutmeg.  The texture seems kind of different too.  Also, I use soy milk in my batter.  Not so much because I really like soy milk (I do, but I only drink Asian fresh soy milk) but because I normally have it on hand.  It has a longer shelf life so I can keep it around longer for cereal.  It’s hard for me to finish a thing of milk.

Thus, I conclude that I like French toast but only French toast made from muffins or other quick breads and possibly with soy milk instead of normal milk.  Btw, one egg and maybe 0.5-0.75 c of soy milk with some cinnamon is enough batter for two standard muffins.

I make! Buttermilk berry muffin edition

I have had a huge craving for muffins recently.  I don’t really know why.  In particular, I wanted raspberry muffins, which is weird because I’ve never had raspberry muffins before.  I had a friend in Canada who would often get a raspberry muffin during his coffee break and would tell me about it.  But that’s about the only exposure I’ve had with raspberry muffins.  It did make me really jealous though.  The muffins he got sounded so delicious.  And there are no raspberry muffins to be found in CA for some reason.

Anyway, I’ve had some time off recently and I had been filling my time with YouTube videos on cooking because I wasn’t really in a position to do anything else that was productive.  During my marathoning of various YouTube videos, I found the Joy of Baking channel and on it, there is a recipe and demonstration for buttermilk berry muffins.  PERFECT.

I made these one Friday with the girls and instead of using mixed berries, I used up the raspberries I had in the freezer.  Unfortunately, I didn’t have any buttermilk on hand that day, so I used milk and lemon juice as a substitute.  They turned out pretty good, but missing the fragrance and flavor you get with buttermilk.  I had also cut down on the sugar the first time to about 120g.  I’ve decided it’s not necessary.  Her recipe isn’t sickly sweet to begin with and using the full amount of sugar she calls for is perfectly fine.

So I tried the recipe again, this time with buttermilk.  Actually, I ended up just getting a canister of powdered buttermilk because I’m tired of always going on last minute hunts for buttermilk when I need to use it in a recipe.  Now I have lots of buttermilk!  And it’s easy to use in baked goods!

Anyway, the second time I tried it, I used up the blueberries in the freezer.  They baked up really nicely and they look so nice coming out of the oven and they smell so good (they taste good too, in case you’re wondering).  So good, that even sharks want muffins.

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I have the best oven mitts, guys.