Buttermilk almond muffins

I disliked almond flavoring as a child, finding it bitter and odd tasting.  Somewhere down the road, though, I came to love it.  I think my detection for bitter has decreased with age, and now I associate almond flavoring with rich pastries, often filled with sweetened cream cheese.  Delicious!

Almond muffins used to be quite prevalent, usually paired with lemon, occasionally poppy seed (I prefer the latter), but they seem to have fallen out of fashion, as things go.  I came across this recipe in my collection while searching for a way to use up leftover buttermilk.  The original recipe included lemon zest and curd, but I left them out and instead increased the almond flavoring.  I meant to add poppy seeds, but forgot.  It was supposed to make a dozen muffins; I cut the recipe in half, but got only 5 muffins out of it.

Here's what I used:

1/2+1/6* cup all-purpose flour
1/4 cup almond flour
1/6* cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg
1/2 cup + 2 tablespoons buttermilk
2 tablespoons butter, melted
1/4 1/2 teaspoon pure almond extract
3/8 cup sliced, toasted almonds

Preheat oven to 350°F. Butter a muffin tin or line with cupcake liners.  Whisk together the flours, sugar, baking powder, baking soda and salt in a large bowl. In a separate bowl lightly beat the eggs, buttermilk, butter, zest and almond extract; pour over the flour mixture and stir until just blended.  Divide the batter into the muffin pan cups. Top each cup with about 1 tablespoon each of the lemon curd and the almonds. Bake 15 – 20 minutes, or until tops are just turning golden and are firm to the touch.  Cool the muffins for 10 minutes before turning out and serving.

*1/6 cup = 2 tablespoons + 2 teaspoons

I like a high, domed top on a muffin, preferably cracked.  When I was filling the muffin cups, I quickly realized that the batter was going to yield 6 small, short muffins, so I filled the cups all the way and made 5.  Despite that, and what I think was excess baking soda, I did not get the nice tall tops as shown on the recipe source.

I questioned the use of 2 whole eggs in a dozen muffins; I found these too eggy.  I felt they also suffered from too much liquid, at least I think that was the problem.  (And I even think I slightly shorted the buttermilk amount.)  They were light, but a bit spongy-- I didn't care for the texture, and it didn't improve over time.  They did, however, have a very nice crispy exterior, although it lasted only while they were fresh.  There was a tad too much salt-- try unsalted butter-- and I could taste the baking soda. 

Conclusion:  Not the worst muffin I've ever made, but I'm not a fan.  Did I make an error in measuring?  Everything about these seemed a bit off, but I was extra careful while making them (because MORNING), so I find it unlikely.  (Although looking back, I think I used only 1/2 cup buttermilk, without the extra 2 tablespoons.)  Maybe my baking powder too old.  Anyway, I didn't like the texture, and the taste wasn't well balanced.  I guess the recipe was dependent on a strong lemon appearance and when I removed that, I lost the star.  (I see the recipe has since been removed from their web site, so perhaps it wasn't very good to start with.)

Recipe:  "Buttermilk Almond Muffins" via Go Bold with Butter

Mixed pepper tart with gougère crust

I really didn't know what I was in for with this recipe.  A cheesy choux pastry turned into a tart crust and topped with vegetables?  It's a bit intimidating going into a recipe with no idea what the outcome should be, not even a photo.  On the other hand, it's liberating not having any expectations-- it eliminates disappointment.  So did I make the recipe correctly?  I have no idea.  But did I like the outcome?  You bet.

I made the recipe without any significant changes.  The only issue I had was with the pan-- I didn't have an 11" tart pan, so I used an 11" cake pan, which was considerably deeper than a tart pan and might have affected how it baked up.  Also, it was black.  Fearing it would over brown the tart, I covered it in aluminum foil.

Here's what I used:

3 medium red, yellow, and/or green sweet peppers, sliced

1/2 of a red onion, sliced 

1 clove garlic, minced 

2 tablespoons olive oil 

1/4 cup chopped fresh basil 

1 tablespoon chopped fresh rosemary

3/4 cup milk 

5 tablespoons butter, cut up (unsalted)
1/2 teaspoon salt
1/2 teaspoon pepper

1 cup all-purpose flour 

4 oz. blue cheese, crumbled 

4 eggs 

1 oz. blue cheese, crumbled (1/4 cup) 

Preheat oven to 375 degrees F. Grease an 11-inch tart pan with a removable bottom; set aside. In a large skillet cook peppers, onion, and garlic in hot oil over medium heat until tender. Stir in basil and rosemary. Season with salt and pepper; set aside.

In a small saucepan combine milk, butter, salt, and pepper.  Bring to boiling, then remove from heat and, using a wooden spoon, vigorously beat in flour.  Reduce heat and return saucepan to heat.  Stir for 2 minutes.  Transfer dough mixture to a large bowl and add the 4 ounces of blue cheese.  (The large bowl is necessary because bits of dough go flying, and also so the batter isn't too deep, otherwise it climbs up the beaters.)  Using a hand mixer, beat on high speed for 2 minutes.  Add eggs, one at a time, beating on medium speed after each addition, until each egg is fully incorporated.

Spread dough evenly in the prepared pan.  Bake 10 minutes.  Spread vegetable mixture over dough.  Bake 40 minutes or until puffed and golden brown.  Sprinkle remaining blue cheese over tart before serving.

I didn't have fresh rosemary, so I used dried (1 teaspoon), but that wasn't very nice.  I should have added it early into the peppers so it could absorb some moisture and soften, but I added it at the end, as directed.  It ended up as sharp little sticks and probably didn't add much flavor.  

With all the cheese, I was concerned about its being too salty, so I used unsalted butter, but then added 1/4 teaspoon of salt.  This was a little too salty for a sizable serving, but adequate for a side serving.  Ultimately, you can add salt as desired, or use salted butter.  Generally, I like something salty with something bland, so either a salty crust and bland topping, or salty topping and bland crust.

The dough didn't rise much, which actually didn't surprised me.  I'm not sure why it's baked first for 10 minutes, but I suspect it's to firm the surface a bit.  After 10 minutes, my batter was still wet in the middle.  (This might have been due to using a deeper pan.)  I contemplated leaving it in long enough to dry the surface, but plodded ahead as directed and dumped the peppers on the raw batter.  In the end, I baked it about 15 - 20 minutes longer than called for; it didn't even show the slightest hope of rising until after 45 minutes.  I don't know that the batter would have risen much anyway under the weight of the peppers.  The end result was a moist and soft but firm crust, sort of like cold polenta.  It cut easily with a fork and held up to a stab, but not a slice you could pick up with your hands.

Conclusion:  This was a happy surprise, much like a cheesy vegetable pizza with a soft, supple crust.  It wasn't too rich, which I'd been concerned about.  With a green salad, it would make a nice light lunch.  Other soft vegetables, such as mushrooms, would be a good addition.

Recipe:  "Mixed Peppers in a Gougère Crust" via Better Homes and Gardens magazine, September 2010
(Also see this recipe for a gougère tart.)