Well, it’s been quite awhile since I’ve been in on the weekly SMS bake-alongs, and I’m still not quite there. I was able to make an impromptu trip to Phoenix last weekend over my birthday to see my husband. Exciting, I know!! Unfortunately, it was only after making these muffins that I realized I had forgotten my camera cord. Thus with sincere apologies to Andrea (and to Melissa of Lulu the Baker for not having this week’s pie), my muffins are a week late.
Andrea from Nummy Kitchen was our host for last week’s SMS. Melissa’s muffins seem to have been problematic for the group in the past, and it seems that each of us has fiddled with the recipe to make them a little less heavy and dry. After reading last week’s posts, the consensus seems to be substituting sour cream for either the milk or the heavy cream.
I started out similarly using fat-free plain yogurt in place of the milk, but ended up having to add some milk anyway to thin out the batter. The muffins did turn out quite moist with the addition of the yogurt, so I’m thinking that when we make these again in October that I’ll add the yogurt in place of the heavy cream to take advantage of the more liquid milk. On a side note, I halved the recipe, and still ended up with 14 muffins! I’m sure that I added a few more “wet” ingredients than were called for, but I can’t believe that I got that many extra muffins!
As far as flavor was concerned, I think my husband enjoyed them. I’ve never quite been the biggest fan of blue cheese, so I’m not quite sure what I thought. I was definitely more on the fence. Maybe with a different variation and a big bowl of soup I’ll change my mind on the whole idea of a savory muffin =)
A big thanks to Andrea for hosting and to the rest of the group for putting up with my sporadic posting! Head over to the SMS blogroll to check out the others’ muffins as well as this week’s lemon blueberry buttermilk pie!