Let me say right now that this review is my opinion alone and has absolutely nothing to do with anything or anyone else. I love all things Paula Dean but didn't have any of her books so was really pleased to get Paula Deen's Southern Cooking Bible. What a disappointment :( No pictures always a no no in my opinion and the recipes themselves are very hard for my eyes to follow. Something about the type or color or the way the ingredients are listed makes it such that key steps can be easily missed unless you read over and over and over.
I also received a real popover pan for Christmas so I tried her Brunch time Popovers first. Now I've made popovers a million times in regular muffin tins so this should have been a slam dunk for me. Paula's method is different from mine so I thought I'd give it a try her way. Epic fail. Brunch time hockey pucks was more like it. The dogs and chickens were thrilled. I'll go back to my method which always works.
|Cinnamon Toast Muffins|
Cinnamon Toast Muffins
adapted from Paula Deen's Southern Cooking Bible
3 cups all-purpose flour
2 1/2 tsp baking powder
3/4 tsp salt
1/2 tsp grated nutmeg
1/4 tsp baking soda
3/4 cup whole milk
2 tbsp buttermilk (this is a ridiculous amount in my opinion either have buttermilk or don't in the recipe but I did it anyway. I know you need the acid of the buttermilk but really is this the best way with this fussy little amount/)
8 tbsp butter(1 stick) plus 2 tbsp (1/4 stick) butter at room temperature
3/4 cup plus 2 tbsp sugar
2 lg eggs
1 cup sugar
1 tbsp cinnamon
8 to 12 tbsp (1 to 1 1/2 sticks) butter, melted
|Lovin' from the oven|
2. Sift together dry ingredients in med. bowl. In small bowl whisk together milk and buttermilk.
3. Cream the butter and sugar together until light and fluffy. Beat in eggs one at a time until thoroughly combined.
4. With mixer at low speed beat 1/4 flour mixture into butter mixture. Beat in 1/3 milk mixture. Alternate dry and wet ending with dry. (Don't over mix this is what makes baked goods tough.)
5. Fill muffin tin with batter to the rim. Bake until golden about 20 minutes. Let the muffins cool in pan about 5 minutes then remove to wire rack.
6. To prepare coating: In a small bowl combine cinnamon and sugar. Brush each muffin top with melted butter. (I dipped mine) Then sprinkle with cinnamon sugar. (I rolled mine around in it)
Until next time,