Muffin Monday: Hopes and Grains
You may have noticed I use a lot of recipes from a cookbook called “Baking from my home to yours” on this site. The cookbook is written by Dorie Greenspan–a woman who claims to have burned down her parents kitchen as a child and who originally worked toward a dissertation on gerontology before she became the New York Times “kitchen guru”. She’s come a long way since then having worked with Julia Child and Pierre Hermé, studied pastry in France and has twice received the James Beard award for her cookbooks. Dorie is an immensely popular baker within the cooking blog world thanks to her consistently well worked recipes.
Eventually I’ll finish the whole cookbook. I’m using it pretty solidly right now in part because most of my things are in storage and because I have this weird need to try out every recipe in the book. So far the only recipe of hers that I haven’t loved enough to photograph and blog was her brioche. I’ve made it twice and still not had success; Peter Reinhart on the other hand has given me a reliable brioche recipe. In any case I think Dorie is a great example of how so many people don’t truly find their bliss early on in life and that it takes years and passion to find it. Even more to be recognized for it.
I find it important to remind myself of this as I sit around feeling sorry for myself sometimes that at 23 I’m not yet wildly successful and rich. It’s so funny that at 16 I felt like my life was already so far gone and now at 23 I look back and think how young and silly I was for thinking that way, while I repeat that mistake again. I keep my dreams somewhat guarded and close to the chest because I suppose I’m a coward in some respects. I don’t want anyone else to know if I fail. Still I’ve been letting them sit on a backburner and that’s even worse. I wonder if saying them out loud would compel me to action instead of sitting around afraid of failure.
Maybe I’ll say…another day.
For now here are my next installment of Muffin Mondays and another entry out of Dorie’s cookbook. It’s a muffin composed of a variety of grains, flavored with maple syrup and full of delicious chunks of prunes. They are denser than muffins usually should be which I think is in part because of the oats. Still they are wonderful, especially after a good long run smeared with jelly or some nice runny brie. Especially with some brie. Mmmmmmmmm.
Great Grains Muffins
from “Baking from my home to yours” by Dorie Greenspan
- 2/3 cup white flour
- 2/3 cup whole wheat flour
- 1/3 cup cornmeal
- 1/3 cup oats
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1/3 cup maple syrup
- 2 eggs
- 1/2 cup butter, melted and cooled slightly
- 3/4 cup dried fruit ( may mix dried cherries, raisins, and chopped prunes)