Tuesday, October 13, 2009

TWD - Allspice Crumb Muffins


This week’s TWD recipe is Allspice crumb Muffins and was chosen by Kayte of http://www.grandmaskitchentable.typepad.com/. At first glance I didn’t think these muffins had a lot going for them – they had nothing of interest to note other than a crumb topping – no fruit, chocolate etc to make them interesting. However, I completely underestimated how delicious they were in their plainness.

The muffins are subtly flavoured with allspice, one of those spices that you only use every now and again. I was tempted to put more spice in the muffins as half a teaspoon didn’t seem to be enough, but it was just right. I actually pretty much stuck to the ingredients as listed. Usually when I made muffins I try to make them a little more healthy by using rice bran oil, and always no more than ¼ c, and only even use one egg. I decided to stick with the butter with these muffins, and while I would normally cut the amount of butter in half, this time I scaled it back to 90g which was about ¾ of that stated in the recipe. I figured that the butter was an important taste factor in the muffins.



One thing I did do was use half wholemeal flour and half plain. This gave the muffins a bit more of a healthy bent (more fibre) and I think was a welcome addition. The crumb topping was delicious, but you could as easily halve the crumb mixture and still have enough to top all your muffins – I ended up throwing about half of mine away.

The verdict on these muffins was that they were delicious. I think they were particularly good warm from the oven and I actually buttered mine (a rare treat in this day and age!). I would definitely make these again using my wholemeal variation. See what the other TWDers thought here.

11 comments:

Food.Baby said...

They look great Tammy. I loved them hot straight from the oven but they would have been heavenly with butter on too!

Cakelaw said...

Hi Tammy, I agree - these muffins were a surprise package. They looked very plain, but their taste was devine. I used low fat margarine (egads!) in the muffin base but kept the butter for the streusel as my way of addressing the butter issue. I loved these - a definite keeper.

Jules Someone said...

I had a lot of the streusel left over as well. Didn't love them at my house.

Clivia said...

I agree with you. Though they seemed plain, these were so delicious. A happy surprise!

pinkstripes said...

These were so good and smelled so delicious.

jillbert said...

I agree that they were plain but delicious! I also used some whole wheat flour and I think they were really good that way.

Heather B said...

Plain but very delicious! Your muffins look great!

chocolatechic said...

Oh...your muffins look great.

I loved these, and ate mine with a wee bit of butter.

Jayne said...

Nice job! I can't believe I didn't think to put butter on mine. Would have been fabulous!

limo said...

Muffins ......yummy...

Kayte said...

Happy to hear that you liked the muffins after all. I thought they were like a mini coffee cake with crumb topping...we loved them. Yours look beautiful, thanks for baking with me this week.