Magnolia Bakery Cookbook Series: Oatmeal Muffin

Third installment to the Magnolia Bakery Cookbook Series - The Oatmeal Muffin.

As you can see I’m still on the muffin mode. I’m trying to conquer that “make a well” method. Or, is there any other way or method of making muffins? Could the creaming method work? Could there be anything safer to do… because this one is soo rubbery. I failed this time. This batch reminds me of Lucy Liu’s “Chinese Fighting Muffins” while Lisa is reminded of a Pangasinense delicacy, the “Tupig”. How can an Oatmeal Muffin taste like Tupig?! Apparently it can. Ooohhh yesss it can!

Makes me wonder if I did something wrong. And a quick question to Allysa and Jennifer, at what stage do you put in the butter? It didn’t clearly say in the book. It just categorized the ingredients as dry or wet. Is butter dry or wet? The book didn’t say that it should be melted so it shouldn’t be wet, right? But then again, it isn’t exactly dry eiher or am I confusing “liquid” with “wet”?! Should butter be included in the wet ingredients? My mind is boggled.

Muffins are not my thing. It’s making me feel like a fish out of the water. There are other recipes in the book I’m excited to try. I think this will be the last muffin recipe for now. Unless I discover a fool proof, tried and tested method other than “making a well”.

Happy Cupcaking!

Aikko