After reading such good reviews and seeing the goodies that Joe from "Culinary in the Dessert" made, I just had to check out the King Arthur Flour Whole Grain Baking book from the local library. And I am so glad I did!
The book is awesome, full of baked goods, from muffins to tarts, pies, and all sorts of yeast breads. It even has an assortment of cracker recipes, including my favorite: graham crackers!
And the best thing about this is that all, and I mean ALL the recipes are made with whole grains, yay! I am the BIGGEST whole grain fan!
I loved the book, need to return it this week, and am already talking the husband into getting a copy for me so that I can try all the recipes I marked on the library book. Even if I had renewed it 3 times, it would not be enough time, there are tons of my very favorite: oat recipes! (I have even gotten oat and barley flour in order to try some of the recipes in the book!)
The first recipe I tried was an absolute hit at our home. First imagine me, opening and checking out recipes from a baking book, what could I possibly go look at first?? Muffins, of course!!!
I am not sure how this would be called a real muffin, as to me its mixing method is not as a muffin making should be. However, these Sour Cream Muffins were sooooo delicious that after the first bite the way it was made didn't even matter anymore to me.
They were stated as being very versatile in terms of flavoring and additions you could incorporate to the batter, and at my first trial I already put its adaptability to the test.
These were made by creaming butter and sugar, adding eggs and incorporating the rest of ingredients rather than how a "usual" muffin would be done (separately mixing dry and wet ingredients, adding wet to dry and mixing just until everything is wet enough, never minding a few lumps here and there). This different process resulted in a sort of coffee cake batter, more dense and compact, the opposite of how a muffin batter would look like (more loose and "lumpy")
But even though it was different at first, the end result was a super nice and tender muffin, the flavor was delicious, even with the simplest ingredients it called for.
We just loved the muffins! They had the greatest texture and tenderness to it, plus the right amount of sweetness.
I divided my batter in two and added chopped frozen cherries to half of it and toffee bits to the other half. Both came up delicious and tasty; the husband liked the cherry muffins, and me and Matheus were all about the toffee bits ones. Oh my, I can't say how good they were!
I found a bag of toffee bits in my pantry that I have bought a while ago in order to try in baked goods and decided to use for this muffins. It was the happiest idea ever, the muffins were incredibly tasty and delicious, plus I think that the toffee flavor totally complemented the flavors in the batter.
As we were eating the last two toffee bits muffins for breakfast the other day, Matheus asked if I could make more of them as those were the best toffee bits muffins he ever had!(it was his first time eating the toffee bits!). Then I said, of course, and that I could try adding the bits to our favorite oatmeal muffin recipe since I didn't have any sour cream on hand that particular day, I barely finished saying that and he stated "Oh no mommy, you have to make this recipe, these are the best"!!! Is he cute or what?!!! I mean, the muffins were good, really good!
I bought sour cream today to make this again, and just had to come here and share the recipe with you. Really delicious, it seems these are jumping to the top of our list!
The recipe says that letting the batter rest for one hour may provide even better results, I didn't have the time and ended up just letting it rest for about 20 minutes.Truly, I can't imagine these being better than they came out, so I might even try the 1 hour in the fridge thing next time to see if it makes such a difference. Oh, and my change for this one was to use 3/4 cup sugar.... and they were plenty sweet for us!
Sour Cream Muffins
(Adapted from the King Arthur Flour Whole Grain Baking)
2 cups white whole wheat flour
1/2 cup all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
4 tablespoons butter, room temperature
1 cup sugar
1 teaspoon vanilla extract
1 cup sour cream
1 1/2 cups any fruits you might like, fresh, frozen or dried.
Sugar for sprinkling (optional)
Grease muffin tins, reserve.
Mix together the flours, baking powder, salt and baking soda, set aside.
With a mixer cream butter and sugar until creamy and fluffy. Add eggs one at a time while beating. Add vanilla and sour cream, beat until all incorporated. Add dry ingredients mixing just until the batter is smooth. Fold in fruits and refrigerate batter for one hour.
Preheat oven to 375 F. Scoop the batter into the muffin cups, sprinkle tops with coarse sugar if desired and bake for about 22 to 26 minutes, or until a toothpick inserted in the center comes out clean.