These muffins tasted wonderfully buttery, which was not what I was expecting based on the recipe’s title. There is some whole wheat flour, oatmeal, and cornmeal in there, and based on the nutritious aspects of those whole grains, I considered reducing the butter to make a muffin that was actually on the healthful side.
I’m glad I didn’t. Healthy is good too, but sometimes, you just want a muffin that’s light, fluffy, slightly crisp at the edges, studded with tart dried currants, and best of all – buttery.
Christine chose these for Tuesdays with Dorie, and she has the recipe posted. I doubled the salt and added currants instead of prunes.
One year ago: The Infamous Lobster Cake
Two years ago: World Peace Cookies
great testimony for these muffins!
Well said! I totally agree and thought these were surprisingly good. I opted for cranberries and pistachios but the possibilities are endless. Yours look delicious.
I am having trouble focusing on the delicious muffins because the vintage napkin is so beautiful!
These look lovely! Currants inside sound great.
Yours look great. Mine tasted like corn bread, not ideal. Guess I needed something to jazz them up! 🙂
They look great. I love the pictures! I loved this recipe and added chocolate chps to mine!! I like it cus you can tweek it just about any way you want!!
these were full of flavor (thank you butter). we liked them, too.
Bridget,
I am really enjoying your photography lately. It is very good and very different from what I see plaguing most blogs. I definitely sense a spark of originality with your pictures.
Branny
Beautiful photos of these muffins. Glad you didn’t reduce the butter. I wonder how they would have tasted without it.
These muffins look great! I love Dorie’s recipes. 🙂
i’m with you–i thought about doing a healthier version too but was glad i didn’t! these were perfect just as they were. and i love those cute napkins!