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The thing I have grown to love most about our weekly Muffin Monday challenge is the creative adaptions that emerge from one particular recipe shared amongst a group of talented and inventive food bloggers. On the one hand it boggles my mind how different our muffins can turn out, but there are also times where similar thinking garner moments of great minds thinking alike.
Immediately upon glancing through this week’s recipe which comes courtesy of 1 Mix, 100 Muffins, I decided that it was begging for a makeover. The recipe calls for the more common Muffin Method approach, combining a batter of separated dry and wet ingredients that result in more bread like muffins with a coarser texture. (For more information on different muffin types and techniques, check out Baker Street’s Muffin 101 page…lots of good info folks!) Inspired by Katie’s Kitchen, I decided to expand the pine nut and parmesan flavour profile by inviting more ‘goodies’ to the party. Specifically? I roasted off small ½ inch cubes of butternut squash and added 1 cup to the flour mixture. I also replaced the parmesan with feta cheese, and threw in ¼ cup of fresh basil for kicks. Figuring the muffins had enough excitement going on in terms of flavour, I skipped the suggested cheese and pine nut topping.
Some advice? Drop whatever you’re doing and go make these muffins. NOW!
They were incredibly moist (thank you buttermilk) and I loved the subtle crunch of the pine nuts combined with the freshness of basil and chunks of sweet squash.
For a copy of the original recipe for this week’s Muffin Monday, please visit Baker Street’s site and be sure to check out what the other food bloggers have baked up this week!
Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.