Friday, October 13, 2006
Messed up again
Cakes 1,001 Classic Recipes From Around the World Copyright 2003
2 cups all-purpose flour
1 tablespoon baking powder I goofed and only added 1 teaspoon
½ teaspoon salt
½ cup firmly packed brown sugar
1 large egg, at room temperature
¼ cup heavy cream I used fat-free half and half
1 cup very strong cold black coffee
I also added 1 teaspoon of instant espresso powder
¼ cup confectioner’s sugar, to dust
Preheat the oven to 375 degrees F. Butter and flour a 12-cup muffin pan, or line with foil or paper baking cups. Sift the flour, baking powder and salt into a large bowl. Stir in the sugar and make a well in the center. Beat the egg and cream in a small bowl. Beat the cream mixture and coffee into the dry ingredients with an electric mixer at low speed. Spoon the batter into the prepared cups, filling each 2/3 cup full. Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean. Cool the muffins on racks. Dust with the confectioner’s sugar.
I realized when I was transcribing this recipe that I only added one teaspoon (instead of one tablespoon) of baking powder to these muffins. They were still quite fluffy, but they had funky tops. Adding baking powder to a recipe that didn't call for it, not reading recipes closely, adding the wrong amounts - earlier this week, I was messing everything up.
I immediately thought to use fat-free half and half in place of the cream for this recipe, since I had fat-free half and half and I had no cream, not thinking that I was taking out the only other fat source besides the egg yolk. At first these were sort of chewy, but I refrigerated them and the next day they were less chewy. They texture wasn't bad for having so little fat in them (and only a third of the amount of baking powder they were supposed to have). The flavor was actually really nice. I threw in some instant espresso powder just to be safe because my coffee was regular strength. The confectioner's sugar eventually sort of melted into the tops just from the moisture but the extra sweetness was still there, which is what counts. It wasn't really necessary, but it was a nice touch.
These were rather plain muffins so I couldn't help but imagine them jazzed up somehow (maybe with hazelnuts, chocolate chips, etc). I wouldn't rank these up there with full-fat muffins, but they weren't bad at all. They satisfied my craving for something sweet, yet I didn't really want to eat more than one at a time. That's perfect when I'm trying to cut back a little on the calories, like I am right now.
A Blast From the Past: Apple Oat Bran Muffins from February 2006 - another great lowfat muffin (healthier than these Cappucino Muffins).
Question of the Day: Are you a coffee drinker? Do you like coffee-flavored foods?