As Emeril says on his shows, You can put your own personality into cooking, but it’s very difficult to do this in baking. In baking you gotta follow the formula. That’s because cooking is an art while baking is a science.
I actually did well in science in high school. Me and my late friend Melanie jockeyed for position at the top of the class in theoretical chemistry with a friendly competition over who could get the higher test scores. I could really nail those theorems and apply all the right formulas to solve the calculations. You’d think I’d be able to get baking.
But I don’t.
See, the way I cook is with inspiration (based on a recipe I might have seen, or a restaurant meal I’ve eaten, or simply what I have in the fridge) and desire (what do I feel like eating/cooking?) along with a dose of time constraints (is it 5 o’clock already? I’d better start thinking about what to make for dinner!) and a skew towards healthier foods and cooking methods.
When I apply the same qualities I use when I cook (inspiration, desire, time, healthy) to a baking project, I’m often disappointed with the results.
Duh: baking is a formula, not a creative endeavor! I should know better.
For me, cooking is often an artistic expression, a creative outlet. The problems come when I try to be creative with my baking, too… sometimes successfully, sometimes not. I can’t seem to get it through my head that I must follow the formula/recipe exactly as written to get good baked goods. My stubborn nature gets in the way. I just can’t help myself. Tell me I can’t do something and my first question is usually, “Why not?”
Yet, I still try to bake sometimes. Usually because I see a recipe for a baked good and I get inspired. This should probably be my first clue to set it down and step away from the recipe. But no. I blunder on heedlessly, blithely thinking that I can mold the recipe to my liking and end up with something delicious. As I did last month when I saw a recipe for savory breakfast muffins in the newspaper.
Ham and Cheese Buttermilk Breakfast Muffins, in fact.
These would be great, I thought, to make as mini-muffins and keep in the freezer. Just pop one in the toaster oven for a quick and substantial breakfast. Like a one-pot meal for breakfast. What a great idea! They’re sugar-free, so maybe they’d even be acceptable to my sugar-phobic husband.
Except, well, the ham part kinda disgusts me, so no ham.
And I don’t have buttermilk, so I’m just going to use the same amount of whole milk.
The recipe calls for finely diced red pepper, but I’m going to use finely diced zucchini as well. I’m sure it won’t make a difference.
Oh yes, and to make it a little healthier, I’m going to substitute 1 cup of the all-purpose flour for whole wheat flour. Just because I’ll feel better about serving them if they have whole grains in them.
Let’s not forget that I’m at altitude, but I have no idea what to do to adjust for this, so I don’t. I like to use it as an excuse, though.
So, instead of following the formula for Ham and Cheese Buttermilk Breakfast Muffins like Emeril says you must when baking, I used the recipe more like it was a guide with suggestions. I’m the kind of person that chafes when told I have to follow the rules. Baking has rules. This should have been clue #2.
The biggest bummer with trying to make baked goods healthier by changing the recipes is that things often go directly to the trash, and I hate wasting food. These were truly inedible. My Ham-Free Ham and Cheese No-Buttermilk Breakfast Mini-Muffins were like little chunks of sandstone. Super dry and crumbly, tasteless except for an overwhelming sensation of cayenne in the back of your mouth.
Next time maybe I’ll try to follow a recipe for baked goods as it is actually written. There’s always hope.
Here’s the original recipe, if you want to give it a try yourself:
Serves 12
3 c all-purpose flour
1 Tbsp. baking powder
1/2 tsp baking solda
1/2 tsp. black pepper
1/4 tsp. salt
1/8 tsp. cayenne pepper
1 large eggs
1 1/3 c buttermilk
2 Tbsp. canola oil
3 Tbsp. butter, melted
1 c thinly sliced scallions (about 1 bunch)
1 cup diced ham (6 oz)
1 cup grated extra-sharp cheddar cheese
1/2 c finely diced red bell pepper (1 small)
Heat oven to 400 degress. Coat a 12-cup muffin pan with cooking spray or line it with muffin cups.
In a large bowl, whisk together the flour, baking powder, baking soda, pepper, salt, and cayenne pepper.
In a medium bowl, whisk togethe the eggs, buttermilk, oil, and butter. Sir in the scallions, ham, cheese and bell pepper.
Add the wet ingredients to the dry and use a rubber spatula to mix until just moistened. Scoop the batter into the prepared pan (the cups will be very full).
Bake the muffins until the tops are browned, about 20-25 min. Let the muffins coolin the pan for 15 min, then loosen the edges with a knife and transer the muffins to a cooling rack. Serve warm.
To store, individually wrap the muffins in plastic and refrigerate for as many as 3 days or freeze for as long as a month.
To reheat, remove the plastic wrap, cover the muffin in a paper towl and microwave on high for 30 sec.
cal 248, fat 11g, chol 62 mg, carb 27, pro 10g, fiber 1g, sodium 787 mg
Tell me your results if you try it!
19 Comments on “Baking v Cooking; Savory morning muffins”
After exploring a handful of the articles on your website, I seriously like your
way of writing a blog. I book marked it to my bookmark webpage list and will be checking back soon.
Please visit my website too and tell me your opinion.
This website was… how do I say it? Relevant!! Finally I’ve
found something that helped me. Appreciate it!
[url=http://www.nikeonwholesale.com]cheap nike shoes[/url]
If you are concerned about your blood pressure there are different types of medication you can take to help control or lower your pressure. You might try some lifestyle changes first before opting for medicine. Remember that sometimes medicine is the only way you might be able to lower it. Different lifestyle changes do not always work on their own. First you might consider your diet. Do you consider yourself a healthy eater? Do you think you have a pretty healthy diet? Your diet could be affecting your blood pressure. High amounts of salt and sodium intake can raise your blood pressure. Try to limit your salt intake and eat more fresh fruits and vegetables. If you love salt, consider substituting it with a different seasoning. There are so many different kinds of seasonings available you can easily find something to your liking.^
Please do visit our favorite web blog
<http://www.healthmedicinelab.com/warts-on-fingers/
some blodd pressure medicines have nasty side effects so be carfeful with it…
Go look at our very own web-site too
http://www.healthmedicinecentral.com/radon-symptoms/
If you are looking for that one Tractor Equipment Supplier you can trust, you are at the right place. We here at Diamond B Tractors & Equipment are proudly one of the very few tractor equipment suppliers in Corpus Christi TX that is dependable, reliable and a one-stop shop for every tractor equipment and supply that you need.
http://youtu.be/IoBl-10onKg/
Many thanks for this short article. It’s got absolutely assisted in my knowledge. I am fairly unique Sick arrive returning to this website. Many thanks once again, pal. xDD
military medicine complaints [url=http://1med.grouply.com/message/46#809] eltroxin risks hair loss [/url] vibrational medicine for upper chakras
soutn carolina board of medicine [url=http://1med.grouply.com/message/47#191] eltroxin side effects in dogs interactions [/url] medicine identification guide
ratings for canadian pharmacys [url=http://1med.grouply.com/message/48#627] endep overdose symptoms agitation [/url] board at university of kentucky pharmacy
wsa pharmacy madison wi [url=http://1med.grouply.com/message/49#782] link [/url] center for complementary medicine new york
medicine lodine [url=http://1med.grouply.com/message/50#382] eriacta mylan [/url] rosasia medicine
pos medicine [url=http://1med.grouply.com/message/51#192] erythromycin ophthalmic ointment reviews [/url] pasteur pharmacy
study pharmacy online online psychology degree [url=http://refillpharmacy.grouply.com/message/2#226] escitalopram oxalate 20 mg [/url] school of medicine search engine
native american and european medicine [url=http://refillpharmacy.grouply.com/message/3#210] esomeprazole magnesium trihydrate depression [/url] 1999 in the medicine
calgary co-op pharmacy [url=http://refillpharmacy.grouply.com/message/4#500] estrace cream victoria secret premarin cream [/url] sioux indians medicine kids
oxytocin in medicine [url=http://refillpharmacy.grouply.com/message/5#002] eulexin drug assistance program prescription [/url] adirondack sports medicine
cvs pharmacy location in stratham nh <a href=http://1med.grouply.com/message/46#999] eltroxin 150 mcg columbus prescription pharmacies
pharmacy school letter of recommendation sample <a href=http://1med.grouply.com/message/47#886] eltroxin 300 mcg side effects no perscription pharmacy
medicine 2c amenda for depression <a href=http://1med.grouply.com/message/48#720] endep depression headache what were the cheyennes medicines
state of arizona board pharmacy <a href=http://1med.grouply.com/message/49#161] erectalis cialis medicine to treat alcaholics
university sports medicine phoenis <a href=http://1med.grouply.com/message/50#825] eriacta 200 review buy hyaluronic acid at cv pharmacies
holistic medicine michigan <a href=http://1med.grouply.com/message/51#539] erythromycin ophthalmic ointment benefits in children depression suicide blood pressure medicine
regulatory agency for emergency medicine <a href=http://refillpharmacy.grouply.com/message/2#923] escitalopram oxalate effexor and pregnancy pharmacies in huntsvillle alabama
free medicine for bipolar <a href=http://refillpharmacy.grouply.com/message/3#723] esomeprazole magnesium dihydrate cass grandpa’s pharmacy
doctor of osteopathic medicine princeton il <a href=http://refillpharmacy.grouply.com/message/4#071] estrace cream uses headache lakes internal medicine mcturk
barretts distributors pharmacy <a href=http://refillpharmacy.grouply.com/message/5#729] eulexin drug grants davis medicine uc veterinary
Hello finally now joining, glad to be here! I appear ahead to partcipating and have read a lot so far, so hello!
I’ve been involved offline and have discovered this site to be very much much better subject material, so it helps make sense to ultimately be a contributor!
BTW, what can I do to change the little picture thingy like some people have, I like it but can’t figure it out haha I always am by my phone but not by my computer, even a dietician requires so much to keep up to date!
most of the bird food that we have are just sunflower seeds, birds love sunflower seeds:*-
what we use at home as bird food are sunflower seeds, we have lots of sunflower at home-:’
Online pharmacies present the most expedient conditions for the emancipation and payment of [url=http://edbuypills.com]ED Pills[/url]. Ordered [url=http://edbuypills.com]ED Pills[/url] may be delivered sooner than courier or not later than despatch, and at the word-for-word time nowhere on the packaging last will and testament not bespeak what’s inside.
Play with me and i will show you how to play http://are-you-good-in-poker.8k.com
It’s unbelievable! Car insurance, jusr check this up http://car-insurance-shock.s5.com/
come by virginia slims ultra light cigarettes
cheap doral cigarette cheap doral cigarette|penurious doral cigarettes
cut-price doral cigarettes tuppenny doral cigarettes
for peanuts gpc cigarette reduced gpc cigarettes
cheap gpc cigarettes budget-priced gpc cigarettes
discount pall mall cigarettes
Silly Elizabeth 😉 Rebellion is for kids! Change Your World is for grownups…
Baking isn’t about rules, it’s about CHEMISTRY. As a good scientist, you know that you just have to know HOW things work, and THEN you can play around with the recipe.
I grew up with a mom who had decided she couldn’t bake, so our cakes were from a box and biscuits were from a can. She’s 90! now and never would try again to bake.
Don’t limit yourself! Just figure out the chemistry, which is all about PROPORTIONS of wet/dry/leavening/load to lift and you’ll be set.
My mom’s decision that she “couldn’t bake” seemed dumb and self-defeating to me, and I wasn’t about to get stuck in that box. So, I started with bundt cakes, and moved on to bread – by myself – when I was 16. I bought a book and pans with my allowance, and I was on a mission! I had my share of bird food… don’t throw those muffins out – feed them to the birds and squirrels! (Maybe not with cayenne…)
The most important thing I learned about baking was to change just ONE THING at a time in a new recipe. (oh yeah, and always crack the eggs into a separate bowl… that CRUNCHY birthday cake I had begged to make for my aunt when I was 9 will follow me forever!)
It’s been 39 yrs (wow does time fly) since those first attempts at bread, and now I have more confidence to change things, but I’m still (kind of) conservative with the changes in baking.
Just recently learned to put BEANS and COTTAGE CHEESE in the same loaf of bread in order to get the protein up – credit to Laurel’s Kitchen (you would love her approach to nurturing family) and SourdoughHome.com. This guy is your neighbor – teaching bread classes at 7,700 feet!
He mentions the Colorado State U Extension Service ext.colostate.edu/menu_nutrition.html for general cooking info. I bet they could help you with high altitude quick breads – I’m gonna be NO HELP! I live 60 miles east of the Big Pond at 200’…
I’d love to try that savory muffin recipe (I’m working hard to stay out of sugar too… and lost 30! pounds for my effort) – but it looks like you’re short on eggs… for that volume of flour and extra weighty stuff the batter has to lift, it’s GOTTA have more than 1 egg to help the baking powder and “solda,” girlfriend! Please tell me “1 large eggs” is a typo…
So, some ideas for you – and don’t give up your experiments! You follow recipes like I do – like a blueprint for a building… just a place to start changing things 😉 It’s just that with baking, you need to keep your wet/dry and leavening power equivalent.
If you’ll send me a version of the recipe with the right amount of eggs, I’ll fiddle with it and see what I can come up with that’s got whole grain flour. Do you NOT EAT ham? Most of your One Pot meals have meat… haven’t you ever had a Ham n Cheese Croissant?
Re your experiments: the zucchini is WAY wetter than the peppers, unless you soaked the water off in paper towels first, and boring to taste anyway. The buttermilk is going to react with the soda to help the mess rise – without it the soda can’t do much. You can make your own “buttermilk” by adding 1T lemon juice or vinegar to 1C milk. If you put in just one egg like you sent out the recipe, that alone would cause flat muffins… And from what I’ve heard, if you don’t adjust for altitude in the Rockies, you may as well throw away your ingredients before you bake, and save on electricity!
There’s 4 reasons I see that may have doomed your muffins to bird food… If you solve one at a time, and with the help of your extension service and/or the very neat and VERY EXPERIENCED guy at SourdoughHome, I bet you’ll have a GREAT batch of muffins!
Just one other change I’d make in the 2nd batch, is to skip the cayenne and use pepper jack cheese – cayenne is SOOO strong! And the world’s BEST Pepper Jack is from Tillamook – it’s on the Oregon Coast just about 125 miles NW of me. I bet you can even buy it in your town – they’re nationwide now!!
Elizabeth – never say die. Keep on, and you’ll figure it out! Baking IS art – Emeril just hasn’t figured it out yet either. Don’t listen to him about baking!!!
And thanks for the lasagna recipe – I do that with dry noodles in a regular casserole, but it hadn’t occurred to me to try it in a One Pot.
Love your blog!
Nanette in Eugene
Comments are closed.