I’m going to have to make this a quick post, because I need to pack for a trip!
While I’ve had many successes with cake, I can’t say the same for muffins. I’ve had more misses than hits in the muffin department, and I think it’s because of the way the ingredients are combined. No creaming, just mixing wet ingredients into the dry and baking. I don’t think I have the lightest hand when combining muffin batter, and it results in strange aftertastes.
I once made an atrocious muffin from How To Be A Domestic Goddess, and it had a harsh baking soda aftertaste. So, for the next muffin recipe I tried from HTBADG, I halved the amount of baking powder and soda. And I got a disgusting, claggy, underdone, flat muffin.
So I learned my lesson: follow the recipe. Which is what I did with these upside-down caramel apple muffins…
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