This weeks Tuesdays With Dorie is being represented by Alisa of Easier Than Pie with the recipe for Buttermilk Crumb Muffins, which is located on page 207 in Baking With Julia.
I was reading a lot of peoples aversion to shortening aka Crisco this week on the P & Q. I thought it was pretty interesting since most traditional icing recipes like Wilton’s Buttercream recipe is pretty much all shortening. Personally for icing I find that recipe too sickly sweet so I always stick with an Italian Buttercream. But I just thought it was pretty funny that a lot of people were disgusted with the amount of shortening and either swapped it out with a healthy alternative (apple sauce) or just used butter. I understand the health alternative, but REALLY butter isn’t that much of a better alternative. Although, I was that person that ate these warm with butter, and they were yummy.
To each their own.
This recipe was actually really straight forward and I ended up making 12 standard size muffins plus 2 large muffins aka Texas size. So ideally the recipe makes 16 standard size muffins. The only thing I changed about the recipe was to increase the cinnamon to 1 teaspoon because I love the flavor of cinnamon. With the weather getting cold and the leaves turning, cinnamon is one of those spices that I love having in baked goods. It reminds me of Fall and Christmas.