Phew! I can’t tell you how glad I am that the blog is finally up and running again. From Friday till Sunday evening, all I did was fret about the fate of bakerstreet.tv
It was a bittersweet moment really. Sweet because it was a bandwidth issue: meaning the site had more page views that it could handle (so yay!) Bitter because the hosting service provider [Bigrock.in] didn’t extend any kind of help to increase the bandwidth temporarily or aid in moving the site in any way while I attempted an effort to switch servers.
It seemed eons but we finally figured out a slow and painful process to get the site up again. Scary. I do take regular back-ups, but not necessarily every time the blog is updated with a post. And while my main concern was to recover all the data, I was hoping it would be up and ready by Monday. Blog gone and missing #MuffinMonday – that would have been disastrous.
But things worked out fine in the end – I’m glad I didn’t have to miss a Monday because today’s recipe is a real treat. It originates from Mark and Bruce’s The Ultimate Muffin Book. I’ve baked quite a few treats from this book and I totally recommend you also try the Daiquiri Muffins, Quiche Lorraine Muffins, Rice Pudding Muffins and Roasted Garlic and Barbecue Ham Muffins.
I made tiny changes to today’s recipe, I used brandy instead of cointreau and gave a little extra stuffing of orange marmalade in the centre. Hop over to the recipe for more variations and changes you can make in this very adaptable muffin.
- 21/4 cups all-purpose flour
- ¼ cup whole wheat flour or spelt flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup buttermilk (regular or low-fat)
- ¾ cup sugar
- ½ cup orange marmalade (see Note)
- 1 teaspoon grated lemon zest
- 2 large eggs, at room temperature
- ¾ stick unsalted butter, melted and cooled
- 3 tablespoons Brandy or (Cointreau or other orange-flavored liqueur)
- 1 teaspoon fresh lemon juice
- Preheat the oven to 400°F and grease or line a 12 hole muffin pan.
- In a large bowl, whisk the all-purpose flour, whole wheat flour, baking soda, baking powder, and salt until uniform. Set aside.
- In a food processor, blend the buttermilk, sugar, marmalade and lemon zest until the mixture is smooth (about 20 seconds)
- Scrape down the sides of the bowl, then add the eggs, melted butter, brandy, and lemon juice. Process until smooth.
- Pour the liquid mixture over the flour mixture; stir with a wooden spoon until the flour is incorporated. Do not overmix.
- Fill the prepared tins three-quarters full. (See note 1)
- Bake for 20 minutes, or until the muffins are pale brown with rounded, cracked tops and a toothpick inserted into the center comes out clean.
- Cool on a wire rack for 10-15 minutes and serve warm.
Muffin Monday: Round Up
I posted a Devil’s Food Cake just before the site crashed. It is a lovely recipe, and I’m linking it just in case you missed it.