Tuesdays with Dorie-Gluten Free Allspice Crumb Muffins



This week’s TWD brought a few baking lessons.

Thanks to Kayte at Grandma’s Kitchen Table for choosing the recipe.

Lesson #1:  Don’t overmix crumb mixture. The buttery, brown sugar will melt into the muffins and the crumb topping will become invisible.

Lesson #2:  Don’t photograph hot muffins.  Muffins will fall apart and fingers will get burned.

Lesson #3: Don’t add leftover crumb mixture to top of baked muffins, trying to improve the photograph.  The “crumb topping” will only look like wet sand.

Lesson #4:  Not my favorite TWD recipe, but good enough to eat two muffins. 🙂

You can find the recipe here. 



8 Responses

  1. Awww! Your poor fingertips! Something tells me you had to hurry, like life is not crazy more times then not. Well, you made them, you blogged about the muffins and you are now ready to start this week’s TWD. Fresh start plus you learned new things…and your muffin still looks yummy! (You just said the muffin is hot out of the oven and that says yummy)

  2. Ouch! Hope your fingers are okay! Those muffins look good!

  3. Shhh…don’t tell anyone, but I love the shot of your muffin all falling apart as, like a kid, my favorite thing to do when no one is around is “pick at food” slowly and just here and there and that muffin looks perfect for that! You did a lovely job, it looks great. Thanks for baking with me this week.

  4. Well, they still look tasty. No better way to eat a muffin than with butter and a spoon sometimes.

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