lotsofplants (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
lotsofplants) wrote2005-04-23 06:07 pm
lotsofplants) wrote2005-04-23 06:07 pm
baking adventures
Had some slightly soft apples which had spent too long in the drawer. I now have what I believe to be the tastiest apple-nut muffins known to man. Keeping that recipe.
The batch of banana bread smells good, but I haven't cut into it yet. Didn't have quite enough banana, so used one which was frozen. A frozen banana, partly thawed in the microwave, has got to be the most disgusting texture I've ever handled. Sort of like a half-decomposed slug after a hard frost. Partly slushy, partly goopy, no internal structure at all. It did not, however, smell bad so I'm fairly sure it was not a cleverly disguised frozen slug.
The batch of banana bread smells good, but I haven't cut into it yet. Didn't have quite enough banana, so used one which was frozen. A frozen banana, partly thawed in the microwave, has got to be the most disgusting texture I've ever handled. Sort of like a half-decomposed slug after a hard frost. Partly slushy, partly goopy, no internal structure at all. It did not, however, smell bad so I'm fairly sure it was not a cleverly disguised frozen slug.
no subject
no subject
no subject
1.5 c flour, 3/4 c sugar, 1/2 tsp salt, 2 tsp baking powder, 2 tsp cinnimon, ~1/2 tsp nutmeg, 1/3 c oil, 1 egg, 1/3 c milk, 1 c walnuts, 2 apples peeled cored and chopped.
Mix the dry stuff, mix in everything else but the apples, mix in apples. It's going to be really thick and not look at all like batter. Put it in muffin tin (I used papers, probably grease the cups if not). Bake at 400 for 20-25 min or until a toothpick comes out clean. Makes about 12. It would probaly also do well as a mini-loaf sort of thing.
I was using sweet apples (galas) so decreased the sugar by about 1/3 c or so. I grated one apple and just cut the other into pea-almond sized chunks, which seemed to work well--tasty apple chunks. I also hit the muffin tin against the counter a couple times to encourage the airspaces around the batter to fill. Donno if that step is necessary.
The original recipe, which I have modified, called for some sort of fat-and-sugar topping, but that seems completely unncessary.
no subject
no subject
no subject
no subject