Can you believe that there are only a couple recipes that I've made over and over from this book? We've been so busy, the last (gulp) 33 months baking them that only a few have jumped from the one night stand to a long term relationship. (Yes, I anthropomorphize my baked goods. I do it with molecules in chemistry too - try it, it makes organic chemistry much more fun.) The cream scones are my go-to scone recipe, the cranberry upside-downer is perfect for Thanksgiving, world peace cookies (in all their variations) are always amazing. And these coffee muffins - oh, these coffee muffins. I have made these at least a dozen times, always sharing them, always amazing people with them. And little do they know, the reason I made them the first time? I was out of milk and wanted muffins!
In fact, when I opened the book to the page for this recipe, the fiance happened to walk into the kitchen at the same time. He looked over and just started laughing - there were drops of batter, smears of butter, a dusting of flour. All over the page. Think I liked these muffins? You have no idea. I tweak them the teensiest bit each time I make them - the first time was as-written, but then I went on a spree of combining the original recipe with the one on the opposing page - carrot spice muffins. Lest you think those don't go together, I shared them with coworkers. They loved them. Most times though, I do what I did this last time - I up the spices, tripling or quadrupling them. It gives a wonderfully complex spiced coffee muffin.
These, too, went in to school (I just wrote work - obviously, I haven't been in grad school long enough to get out of that habit!). While I shared the peanut butter criss crosses with classmates, these went in to our office area. And I don't think I have to tell you - they were quite well received.
Last Week: Raspberry Upside-Downer
Next Week: Tarte Fine