Well rested and hungry I awoke with a desire to experiment in the kitchen. I had previously created blueberry muffins using Alton Brown’s Old School Muffins recipe (I’m Just Here for More Food: Food x Mixing + Heat = Baking) and decided to test my creative abilities. This time I resolved to make blueberry walnut muffins figuring that adding that extra crunch from the walnuts would enhance the overall texture while also allowing them to contribute to the subtle bun enjoyable flavor.
Having previous practice with this recipe I felt a lot more composed especially after learning from my experience with mise en place. I set out my bowls, utensils, ingredients and recipe for reference after preheating my oven and greasing the muffin tin.
This time I also added a bit of vanilla extract and used a spatula to mix the batter instead of my hands. I wanted to get a fluffier batter that would hopefully result ina fluffier texture after baking.
The muffins were placed into the oven for exactly 20 minutes. One thing I did notice was that the batter was not mixed as evenly as before but the result was a wonderful muffin equal to if not better than the previous batch with the walnuts as an added bonus.
I had a minor issue getting the muffins out of the tins and onto the cooling racks, when I bumped the racks an caused them to split apart, with one of the muffins falling through and cracking as can be seen in the picture. This was a minor disappointment in an otherwise perfect baking experience.