PBS 109: Blueberry Muffins and The Stud Muffin
Jun 24, 2009 | From the kitchen of Rose
Here are my two favorite muffins: My version of the traditional blueberry muffin and a giant size muffin/bread I call the Stud Muffin because it is studded with cheese which creates lacy cheese lined holes in the crumb and crunchy/chewy caramelized cheese on the crust. (YUM!)
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Ollie D. Miller
07/02/2009 04:04 PM
Fist time here...Stud Muffin looks wonderful, but where do I find the recipe?
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Hanaa
07/02/2009 11:26 AM
I made the blueberry muffins last night (to my husband's surprise because I just got done making a wedding cake - what can I say? I love baking!) :o)
I couldn’t resist tasting one after it had cooled for an hour. It was delicious. They looked great. Blueberries in every bite, nice and round on top (which doesn’t come off when you remove them from the muffin pan), and great texture. My only change: I used orange zest instead of lemon zest. Would definitely make these again!
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Anonymous
06/25/2009 03:18 PM
You can buy tiny bags of bleached flour for around a $1 in most stores. It doesn't need to be frozen like whole grain flours.
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Emilie
06/25/2009 01:41 PM
Thanks so much for the reply, Rose. I read the posts and it seemed like most of the bleached flour hesitation was due to health concerns. In my case, it's more practicality -- I just don't have room to store more types of flour in my pantry or freezer. But I do keep pastry flour on hand. I wonder if that would be a compromise, or would the protein content be too low for some reason? Thanks again!
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Hanaa
06/25/2009 12:29 PM
I found the recipe in one of my books. It's in the Bread Bible. I watched video last night. The muffins look yummy. Can't wait to try them (will have to be after the wedding cake project this wknd though).
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Rose Levy Beranbaum
06/25/2009 12:23 PM
please put the words bleached flour into the search box and you will get lots of information as to why it may be called for and what happens when you use unbleached in cake baking. for muffins you may be able to get away with using unbleached but they will not be as tender.
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Emilie
06/24/2009 08:53 PM
I'd love to try the blueberry muffins but have a question about the use of the bleached flour, as I rarely see that called for in recipes and so never bake with it. I'm wondering if it's possible to substitute unbleached all-purpose, or make a modification to the ingredients to accommodate the switch. Thanks for any ideas!
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Hanaa
06/24/2009 02:15 PM
Thanks Rachelino. Is that from TPPB?
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Rachelino
06/24/2009 02:09 PM
Hanaa- I think the recipe is here: http://www.realbakingwithrose.com/recipes/RLB's%20Blueberry%20Muffins.pdf
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Hanaa
06/24/2009 01:49 PM
I love blueberry muffins (I've tried the one in Bakewise - loved the taste, but didn't like the fact that they flattened on top; I've also tried Flo Braker's - loved them). I haven't watched the video yet so please excuse me if my question is redundant... Where can I find the recipe for Rose's blueberry muffins?
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Rachelino
06/24/2009 12:56 PM
Oy vey. My husband would be so happy if I baked him some Stud Muffins! Rose, that is an absolute winner - I cannot wait to make it. The restaurant and bakery around the corner has some fabulous baked goods (including my favorite scone - cornmeal olallieberry) and he asks if they have cheese biscuits left before we even sit down. They appear very close in taste and ingredients to these stud-ly muffins.
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Hanaa
06/24/2009 12:37 PM
I remember watching the Stud Muffin episode on PBS a few years back. I was so impressed by it that I made it the same day. It was delicious!!
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Hector's UTube Demo of Rose's Heavenly Cake Strips
You Gotta See This!