Here we are, with the inaugural post for the Fantastic Bake Along, organized by Tracy of It’s a T Sweets Day!
Our first recipe was released on Monday. We could make the recipe as is, or try something different, reporting our results and posting pictures on Saturday. It’ going to great fun!
Before I share my version, I should explain that sugar and I do not get along very well. I am pre-diabetic, because I had gestational diabetes with Girl#1, so I have been cautioned to not go overboard on the sweets. Some days I literally crave sugar, and on others the smell nearly makes me ill. Go figure! I have carb issues too, though they demonstrate themselves as a carb induced “coma” if I over indulge. That means I’ll be looking for ways to cut back on the sweet stuff each month.
So, for this month’s Bake-Along, I made the following changes:
In the muffin batter, I cut the sugar from 1 1/2 cups to 1/3 cup 😳 yes, you read correctly!!
For the topping, I cut everything in half, and swapped the granulated sugar for brown: 2 Tablespoons butter, 1/4 cup brown sugar, 2 1/2 Tablespoons of flour and 3/4 teaspoon of cinnamon.
I didn’t have blueberries, so used 1 cup of thawed raspberries instead.
Results: my batter was very thick, I might consider adding 1 Tablespoon of milk, unless everyone else reports a very thick batter as well. I did get 10 muffins instead of the projected 8.
Taste Test: I gave one to DH, and he immediately came back for more….as in 2 or 3! I thought that the streusel topping added plenty of sweetness, and the muffins were not tough, just more like the old fashioned kind your grandma might have made. I didn’t use papers, and I should have. My pan was pretty messy from the raspberries.
Brenna, Tami, Cathy, and Melissa have indicated they may join us, along with our organizer, Tracy of course, so check their blogs, and see what their results were! If you want to join, just leave a comment with Tracy!