Muffin Experiments

Peach muffins

First off, although i didn't run yesterday because of the weather, i did make a rather crazy fitness choice - I signed up for the Warrior Dash.  This is a race that is around 3.5 miles, with a series of obstacles including climbing over walls, balancing on narrow boards, crawling through mud and jumping over fire.  Aimee, who is my running inspiration, as well as my brother will be joining me.  I've got until September to try and gain some upper body strength, as well as continue working on my running.

I did use the evening for productivity.  First off, i made a batch of peach muffins, using Alton Brown's muffin recipe from I'm Just Here for More Food, with a slight modification.  I used half whole wheat, half white flour (by weight).  I sifted the dry ingredients twice, to make sure things were incorporated.  I also used greek yogurt, because that's what i had.  I didn't measure, just went with what i had left in the container, which looked to be about a cup.  Because that's what i had.

I had wanted to use some raspberries in these, but sadly mine had gotten moldy, and the ones that were salvageable were too soft, and i didn't want pink muffins.

Blueberry muffin

I love the flavor the whole wheat added, but i think next time they will need a lower temperature, as the outside came close to being burned had i not turned off the oven and let them finish as the heat reduced.  These muffins were also a little more dense in comparison with the blueberry muffins i made several days ago using the same recipe except using only white flour.  I have done a little reading and learned there is such a thing as pastry whole wheat flour and may investigate such a product.  I don't believe white flour is the devil but any change to get a little better nutrition is nice.

Both batches were not sweet, nor cakey, but felt like something old-fashioned and comforting.  I'm interesting in trying a savory batch sometime soon, perhaps some sort of herb and cheese thing.

Because i made the blueberry muffins before leaving for a trip to Massachusetts for a family gathering, i froze them and found they were still great post-freezer.  They also defrosted quickly, which is handy.  I decided to freeze all but 3 of the peach muffins (two i ate for dinner, plus one for today's lunch, don't judge!).  We'll see if the flour choice has any impact there.

In related news, i recently read two posts from Food 52, one on Food Styling and the other on Food Photography.  Please bear with me as i try and learn (and also use my iPhone 4S as my camera).