As promised in my last post, I'm sharing photos of the first recipe I made from the pages of Bake from Scratch magazine: these delicious, oversized banana chocolate and espresso swirl muffins. That name is a mouthful, and so are the muffins! I made them in my Williams-Sonoma's Goldtouch nonstick jumbo muffin pan. The recipe is supposed to yield eight jumbo muffins, but my pan has just six wells, so I made only six muffins. They're extra big. And delicious. I used organic all-purpose flour, and my typical buttermilk substitute, which is nonfat milk and nonfat plain yogurt mixed together to equal the amount of buttermilk called for in the recipe (example: 1 cup buttermilk = 1/2 cup milk plus enough yogurt stirred in to equal one cup).
The muffins turned out looking more chocolate filled than swirled. They were moist and delicious, and surprisingly not too sweet, though I could only eat a half at a time. I threw a couple in the freezer to enjoy in a month or two.
The next recipe I think I'll make from the Bake from Scratch magazine is a strawberry and apple cobbler, a recipe featured in the article on baking in a cast iron skillet. I didn't have a cast iron skillet, so I bought one over the weekend, a 10.25" Lodge cast iron skillet. I look forward to making all sorts of things in it, from desserts to frittatas. I really like that Lodge products are made in the U.S., and they are reasonably priced. I bought another very exciting kitchen item over the weekend, too. More on that in my next post, so stay tuned.