Bread Dessert Grains Recipe Testing

Revising a Recipe without a Parachute

We’ve had enough days of cold and snow to bring out a desire for some big bran muffins full of walnuts and raisins. Of course I already have a pretty perfect Buttermilk Bran Muffin recipe, just not all of its ingredients. So I just started throwing items in as substitutes, without doing the kinds of searches for correct substitutes that I might usually do.

  • I  had almost 1 1/3 cups of whole wheat flour, but needed 2 cups, so I filled the missing flour with all-purpose flour
  • The wheat bran looked to be about 1 cup, but I needed 2 cups. Whatever, I just threw in what I had and moved on
  • I didn’t have any molasses, so necessary to the typical bran muffin flavor, so I used some dark brown sugar in the same amount
  • I didn’t have any buttermilk, but I had about 1 1/2 cups of sour cream, so I threw that in, plus one container of no-sugar-added vanilla Greek yogurt to make up the 2 cups or so
  • I added a full cup of chopped walnuts instead of the 1/2 cup in the original and lots of raisins, probably more than the 1/2 cup called for
  • Instead of filling the muffin cups to the usual 2/3 full, I scooped in the thick batter so that it towered over the tops like scoops of ice cream in a cone

I wondered if any of these substitutions would adversely affect the texture or flavor of the final bread, but they turned out very good. Lighter in color and sweeter than I expected, these alternative bran muffins fulfilled my desire for a hefty and flavorful winter muffin. Follow the link above for the original recipe and experiment with your own substitutions.

3 comments

  1. Recipes truly are just guidelines, even in baking where all ingredients are precisely measured.But when you’re a savvy baker as yourself and know what substitutions can be made many times the results are brilliant! Today I had a craving for chocolate chip cookies but I didn’t have any eggs, and since it is snowing like crazy here, I wasn’t going to jump in my boat to go to the store. The egg replacement I used was ground flax seed mixed to a thick paste with water. Yep, good cookies, don’t miss the eggs. In fact I may make them with flax from now on. 🙂

    Like

      1. I ground them in my coffee grinder. I used 1/3 cup flax seed. After I ground them I put them in my blender and added about a cup of water and blended till it was thick. It instructs 6Tbls = 2 eggs. But you know I misread and only put 2 Tbls in the cookie recipe instead of 6 and they still came out great- go figure!

        Liked by 1 person

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