Monday, September 25, 2006

date-zucchini-spelt-flax-sunflower seed muffins

I didn't really take many pictures. I followed the recipe pretty exactly, except that I topped up my second cup of spelt flour with some cake and pastry flour (I ran out of spelt!). I used 1/4 cup flax seeds, 1/4 cup sunflower for my seed portion of the recipe.

I made both a loaf and six "Texas-sized" muffins. They were tasty (and a little blurry, it would seem!).

before:

after:

before:
after:

8 Comments:

At September 26, 2006 1:03 AM, Blogger michelleknits said...

excellent! does it taste differently when in loaf form than as a muffin? i made mine today, too! i ended up fitting mine into a 12-muffin tin. i'll post mine tomorrow!

 
At September 26, 2006 5:58 AM, Blogger stagflation said...

i'm going to bring the loaf into work today, i haven't actually tried it yet.

i will update!

 
At September 26, 2006 6:50 AM, Blogger mishka said...

Look good!

what flours do you think can be subbed for spelt? Maybe whole wheat pastry, or unbleached all-purpose?

 
At September 26, 2006 7:25 AM, Blogger stagflation said...

I think that either of those might work ok, but I also seem to recall that when you use spelt flour, you're supposed to decrease the amount of liquid in the recipe. So, maybe you'd need more liquid? Maybe a little more water in with the dates?

 
At September 26, 2006 10:27 AM, Blogger stagflation said...

So, I've had the loaf. It was good, but for some inexplicable reason, I felt as though the spices were a little too "spicy" in the loaf, when they were just fine in the muffins.

 
At September 26, 2006 10:48 AM, Blogger michelleknits said...

oh my, i would have expected just the opposite. like a more subdued/diffused taste in the loaf and a more concentrated taste in the muffins. interesting!

hmmm, i don't know what flour to substitute, either. usually i just substitute barley, brown rice flour, whatever willy nilly, but my baked goods usually come with very mixed results. maybe that's why! i actually used the called for flour this time!

 
At September 26, 2006 10:51 AM, Blogger stagflation said...

The thing was that I didn't use as much batter as I usually would in a loaf, and it didn't rise that much. It was maybe two inches deep at most.

 
At September 26, 2006 11:18 AM, Blogger Carla said...

I just ate a piece of Stagflation's loaf and it's delish. Moist and chewy! Thanks, dude.

 

Post a Comment

<< Home