Saturday, 27 October 2012
Cherry Crumble muffins
I FOLLOWED A RECIPE! I DIDN'T MAKE ONE CHANGE!
THE RESULT WAS... fine.
These are Rachel Allen's cherry crumble muffins from her baking book. I had bought a bag of frozen cherries in a Polish supermarket a couple of weeks ago, and didn't know how to use them (turns out eating them straight from the bag would have worked, they're fab - sour and juicy) so Rachel came to the rescue.
It's a normal sponge mixture, with a pinch of cinnamon, press the fruit in, and top with a crumble. Maybe oats in the crumble would have made it a bit more interesting, and crumble-topped muffins have never gotten me excited, give me a cream-cheese frosting instead and I'm away on a hack.
There's something so messy and unfinished about them; their aesthetic is off.
I want a definite topping that won't fall off when I'm transferring them to the cooling rack.
I want this:
Muffins are naturally more wayward than cupcakes, they can afford to be, because no one expects perfection in a muffin. But add a crumble topping to that and it's just way too unpredictable for me.
Don't get me wrong, I adore a proper fruit crumble, it's my No. 1 dessert, even before pavlova or sticky-toffee pudding, but you cannot ape it in a muffin. Sorry Rachel.
Note: this is not a sponsored post. If it was I'd probably have thrown in the fact that her book is good. But it's not a sponsored post, so I'm not endorsing anything.
So buy the cherries, throw them onto your french toast as I did, they're brill, and nothing like their evil glace cousins. Noah ate loads of them too, lip-smacking and sucking as only a gummy pre-verbalite can do.