Can you believe it’s November? This stealthy month started without warning, and I was caught off guard about making this week’s TwD: Baking with Julia assignment, buttermilk crumb muffins. Because these muffins were last minute, I only made half the recipe and resorted to making them vegan as well. Instead of buttermilk, I used an almond milk and white vinegar mixture. In place of the egg, I used 1/4 cup of pureed silken tofu. And, I experimented with the baking by using my Wilton silicone baking cups instead of a muffin tin.
Overall, the muffins were pretty decent tasting. The spices and brown sugar made me think I was going to bite into bits of apple, and I’ve always been a fan of delicious crumb topping, which was made with vegetable shortening instead of butter, surprisingly. The only (slight) downside to this recipe was that the muffin itself was so crumbly, it fell to pieces after one bite. I’m not sure if it was because of my substitutions or because of the original recipe’s intention.
As for the Wilton baking cups, the jury’s still out on them. It’s nice not to have to use a clunky muffin pan. But, the cups seem smaller than the average muffin tin wells. I had a lot of spillage during the baking process despite taking care to only fill them two-thirds of the way full. To find this recipe for buttermilk crumb muffins, head over to this week’s host, Alisa of easier than pie. It also happens to be her birthday, so let’s all wish Alisa a happy birthday!