Saturday, January 17, 2015
Prep Time: 30 minutes
Rest Time: 20+ minutes
Cook Time: 18-22 minutes
Cool Time: 10 minutes
Make Again: Maybe
Recipe Source: America's Test Kitchen TV (Season 14)
Recipe Source: Cook's Illustrated (January 2013)
I have made this recipe two times and I have not had the perfect expected results either time.
The batter is very loose and you need to let it rest so the oatmeal gets hydrated. The first time I made it I found that the topping ended up falling into the batter, so I didn't get the nice crisp topping I wanted.
This second time I watched the video again (it is still there as of today) and I noticed that Dan said the reason the batter is so runny is because the oatmeal flour (that you make yourself with a food processor) is not as fine as regular flour. So you need to rest the batter to make it thicker. That prompted me to process the oats for a longer time to make sure they were as fine as could be. I think that really helped. Even before resting, the batter was much thicker than last time.
After the 20 minute rest, the batter was even thicker. However, when I was filling the cups, by the end, the bottom of the batter seemed runnier. I think I should have given it a good stir before filling the cups. Also, I think I should have let it rest another 10 minutes or so. I still had some sinking crumb topping.
This time was not as bad as the first time, however, the tops ended up running into each other. They also started to burn a bit before he insides of the muffins were fully cooked.
The end result is quite delicious, but the process was a bit frustrating. Also, I like to make muffins for a quick breakfast/snack, but these really are little cakes with quite a bit of sugar and fat. Of course, that is why they taste so good.
Last time the frozen muffins were not as great as right out of the oven. They got just a bit gummy. I'm not sure if that will be the case this time or not.
So in the end, I'm a bit conflicted about these muffins. They are not a simple quick bread recipe, so not sure it is worth the trouble to make these when I can't get them to turn out like they should. They would be great for a brunch to share with others, but since they end up a bit ugly, it might not be my first choice.