I have lately been making quick breads, the kind that bake in one loaf pan without yeast. According to Bittman in How to Cook Everything “The only real difference between muffins and other quick breads is the pan you bake them in.” Sure, this makes sense. We choose between corn bread and corn muffins, same batter. This means I cold make a loaf out of some of my favorite muffin recipes. Cool!
I have enjoyed making loaves. Recently I made the Blueberry Lemon Walnut Bread from the back of the walnut package. This had a bread-like texture and not cake-like in the chocolate walnut loaf made previously. I liked the cake-likeness; Hubby preferred the bread-likeness texture.
So as I was looking at these recipes in a variety of books, I find that there is a range of sugar involved. Bittman’s muffins call for 1/4 cup sugar (or to taste), whereas Betty Crocker’s muffins call for 1/3 cup but her nut breads call for 1 cup and pumpkin bread calls for 1 1/3 cup per loaf. What’s up with this?
And why are muffins in The Cookie and Biscuit Bible cookbook? This book also has my go-to popover recipe.
Looking through all these cookbooks to see the differing amounts of sugar tempts me with more and more things to bake. I’ll never lose weight this way!
Here are some thoughts, not all about bread and muffins:
- What does it mean when an onion starts looking pithy between layers? Is this like celery meaning that it is a bit old? Can one still cook with it? Am I a bad cook if I dice it up anyway and saute it in a dish? Don’t tell anyone.
- Why did I put the dog food dish under the butcher block table I use for chopping vegetables and rolling out pie dough? Or, why does the dog choose that time to chow down? This is rhetorical because we know the dog can’t talk.
- I have to decide not to be obsessive over composting when I go camping on weekends. I am sure Hubby won’t want us to come home with a bowl full of food scraps stinking up the truck!
- Syrian casseroles are what I need to look for so I can provide meals for a family in need. And there are children. What sweet treat would be wholesome for them?
- Do other’s of you sneak spinach into sauces and casseroles so the family doesn’t know what they are eating? Is this dishonest? I confess if asked.
- I am planting herbs. What is the difference between German thyme and English thyme? And what to do with lemon balm?
I could go on and on but that is enough for today. Thanks for reading!
One thought on “Thoughts on muffins and quick breads”
HA! I use any onion unless it’s squishy. I am also a spinach sneaker.