I know, it’s Mardi Gras, and I’m supposed to be making pancakes, but the truth is, I just didn’t have time today. However, I will take this opportunity to blog about another recipe that I made recently that also uses up your excess flour, butter and eggs before Lent.
Yes, I finally jumped on the bandwagon and made Peabody’s Snickerdoodle Muffins, also known as, the little muffin that caused a big stir in the food blogging world… and I have to say, I totally understand the hype now! The dough was incredibly easy, made entirely from pantry items (except the sour cream… but how hard is it to get sour cream?) and rolling the dough in sugar before plopping it in the muffins tin made me giddy! Hee hee.
No, but these muffins are incredible. The outside, coated with sugar (I used cassonade, which is like Sugar in the Raw) ends up crunchy and crisp, while the inside of the muffin stays moist, probably due to the sour cream. The Canadian and I were both vying for the last one (he got it while I was at school). I made sixteen, and Britney got one… the rest we hoarded for ourselves.
I didn’t change anything… as always, the recipe is perfect, but if any of the rest of you have been slow like me about getting into the kitchen and making these… well then march yourself right on into the kitchen.
Now!
I agree with you – these muffins were great!