I think the baking gods were on my side yesterday.
Not only did I manage a bake sale at our school that raised ridiculous amounts of cash (we even thrashed last year's earnings), but also, mid-day, I took a break to bake up my latest Tuesdays With Dorie project, Buttermilk Crumb Muffins. So we could say that, against all odds and my usual M.O, I actually did meet the blog deadline (minus the blog entry).
Despite the fact that I abandoned the house while the muffins baked (the mom shuttle was in between shifts), the muffins turned out exactly as promised, with “a light, open crumb, rather like a moist, soft butter cake.” I’m not a huge fan of using shortening in place of butter but I do understand that this contributed to the texture, if not the flavor. At any rate, I agree with the recipe’s author, Marion Cunningham, who tells us that, unlike revenge, these muffins are best served warm.
(Sidebar: Does anybody else leave the house with the oven on? If so, do you admit this to your spouse, who might, say, have a real job that pays the mortgage for that house you’re trying to burn down? Luckily, I don’t have a spouse who reads my blog, so I can write about things like this with no fear of repercussions.)
For my purposes yesterday, the muffin project was a pleasant diversion, but when lined up against the thousands of other baked goods displayed at our school bake sale, the muffins didn't stand a chance. That said, the recipe was quick enough to bake up for a special last-minute treat on a lazy weekend morning, so I’ll keep it around.
And maybe next time I’ll even stay inside the house while they bake.
For the recipe, visit Alisa’s blog; easier than pie.