I really wanted to do these muffins because my brother likes sour food such as warheads or lemons. Since he loves sour food so much I'm really happy with how these came out because they were tart. Everyone in my family loved the muffins and told me how delicious they were. The author was definitely right when in her description she wrote, "I prefer the pucker-up quality of a double the dose of lemon." (Byrn, 246).
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| My muffins glazed and ready to be eaten! |
I think the one thing that would have made these better is if I had used real lemon zest instead of the lemon juice substitute. Not only would the zest have made the muffins more tart in my opinion, but it also would have made for less work. The book says "Add the egg, milk, 3 tablespoons lemon juice, and 1 teaspoon lemon zest" (Byrn, 247). This was hard to mix together because of the added liquid, I totally though just looking at my batter that this recipe was going to be a flop. Things started looking up after I added the flour. The dough looked significantly less like liquid. When they came out of the oven they were perfectly done. I was really shocked since I thought that I would be blogging a fail. Overall these muffins turned out really well considering I did it all without much previous planning.
My question for you is:
Do you like tart/sour food? If you made these muffins and had no lemon zest what would you have done?
Byrn, Anne. Cupcakes from the Cake Mix Doctor. New York, Workman Pub., 2005.
Hello Alyssa,
ReplyDeletePersonally, I love tart/sour food, anything sweet just isn't for me. If I were to have made these muffins with no lemon zest, I would have substituted with lemon juice, and then I would also subsitute part of the milk portion, if i replaced part of the milk counting, it wouldn't make the batter anymore liquidity, and what is was intended to me. Adding more lemon juice would probably bring more flavor into the muffin.
Hi Tia,
DeleteI think your suggestion for substituting some of the lemon juice or zest for milk would definitely make these muffins way more tart. Like you I enjoy tart/sour food as long as it isn't super sour! I'll have to remember your suggestion the next time I make these tart muffins!
Hi Alyssa,
ReplyDeleteI think you did a great job on explaining the outcome of how the cupcakes ended up after switching out the lemon zest for lemon juice. I personally have done this before as well, except I made the mistake of forgetting an item on the list for my no bake cheesecake.
I was making a no bake lemon cheesecake and had forgotten to get the lemon flavoring from Jell-o powder. So instead, I found fresh lemons in the fridge and juiced it to use as a substitute flavor. I also grated my lemon skin to add a little tarter after the zest.
To answer your question, I do like tart and sour food. It gives a nice spice to things whenever my taste buds have been eating bland food for a while. If I made those muffins, I would have used the exact same idea from juicing lemons and grating the skin to keep the flavor strong.
Keep up the good work!
-Allison
Hi Allison,
ReplyDeleteThank you for your encouragement and praise. I agree that lemons and other tart foods give a nice kick to something that is typically bland such as fish. I'm glad to hear that my technique was something someone else would use.
-Alyssa
Hello Alyssa!
ReplyDeleteYou're very good at baking, and as soon as i saw the title, i quickly clicked on it and read through it! I personally enjoy a bit of both sweet and sour! I like that you found a substitute and If i were to be baking this, i would've done the same thing you did! Great thinking!
Thanks for sharing this yummy food!
-Britney
Hey Britney!
ReplyDeleteThanks for the compliment! I also like both sweet and sour food and am glad to hear that you would have the same idea to try a substitute. Do you really like food with lemons in it?
-Alyssa
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