Today I decided to do some experimental cooking. This generally entails either “what the hell, let’s try it” cooking and/or trying a new recipe. Today’s experiments were cinnamon-candied walnuts and pomegranate poppyseed muffins.
The walnuts did not turn out at all. They were walnuts originally intended for Baklava, but partway through I realized that there were too many walnuts and not enough of the other ingredients. They have been sitting, mixed and waiting for something for a while now and I needed to clear up counter space. So I thought and… IDEA! I should candy them! My mother said to add some corn syrup and bake them at about 300 degrees. She didn’t give a time. I decided, hey, 25 minutes sounds safe, right? Wrong. They were burned and could not be salvaged. I didn’t bother taking pictures.
The second experiment of today turned out wonderful! It was a new recipe – Poppyseed Muffins! The experiment is enhanced by the fact that it was a new recipe that I was altering. Oh so much more fun! I have some pomegranate juice and wanted to try making pomegranate poppyseed muffins. They came out beautifully.
Look at them! The tops were nice and golden with a splendid crunch to them. They are a bit lumpy, and the batter was really thick. I am thinking this recipe will need altered a little bit more than I did before. Remember, these were supposed to be lemon-poppyseed muffins and I turned them into pomegranate poppyseed. I decided after seeing how gorgeous they looked (and how tasty after they came out of the oven) that I had to try one. I mean, seriously, you have to try something fresh out of the oven, right? That is the absolute best time to try a baked good. So I did. I ripped it in half to find steamy goodness inside, I added some butter for garnish (and a little taste. This is actually vegetable spread because I didn’t want to decrease the health value) and took a picture. I don’t have good lighting in my kitchen, darn fluorescent tubes!, and thus the picture is kind of blah. I found that it was a bit dry for my taste, and that it definitely needs more of the pomegranate tang to it. I think I will increase the pomegranate juice by a few more tablespoons, definitely!, and maybe add one tablespoon of oil. I will post that recipe when I try it and perfect it. But I think it will make an excellent breakfast-on-the-go or snack at work!
Look forward to seeing that recipe once I perfect it, and then you, too, can have relatively healthy, tangy pomegranate poppyseed muffins!
Off for now to start dinner. Happy cooking!