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i need a 'buffin' muffin

post #1 of 22
Thread Starter 

i have been asked to come up with a better breakfast muffin for the catered breakfast groups. something with some weight to it...with more oomph.....my first thoughts are something with bran, molasses or honey, maybe golden raisins or dates or fig pieces..... more like a granola type muffin than simply a bran muffin....another grain perhaps? any thoughts? suggestions? ideas?  recipes?    thanks...

 

joey

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #2 of 22

acorn squash and quinoa muffins

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Wisdom comes with age, but sometimes age comes alone.
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post #3 of 22

Sweet Potato and Cranberry Muffin with bran

Every smoker quits smoking sooner or later!

Only the smart ones are doing it while they are still alive.

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Ist des Talers nicht wehrt !

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Every smoker quits smoking sooner or later!

Only the smart ones are doing it while they are still alive.

Wer den Pfennig nicht ehrt,

Ist des Talers nicht wehrt !

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post #4 of 22

Joey, when you say more weight, more oomph,

are you speaking figuratively or literally?

I just adore the dense sour cream coffee cake with loads of nuts, brown sugar and spices (maybe cardamom) ; streusel in the middle and on top made in the mini Bundt pans. 

I am no where close to your caliber, but that's my 5¢


Edited by kaneohegirlinaz - 12/11/12 at 3:08pm
post #5 of 22

I don't know what you mean either, like does it need to be medicinal strength or something?  Or does it have to be heavy enough to break through a window if thrown? 

 

I'm generally quite confused by muffins in the morning to tell the truth.  While bran muffins are nice and have their place in a person's gastrointestinal interests I think of muffins as an excuse to eat cake in the morning.  So given that it's winter I'd like to see what you can make with a gingerbread muffin or a carrot muffin with lots of walnuts. 

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #6 of 22
Thread Starter 

perhaps denser is a better word to describe what i'm looking to make....i don't want those muffins that are mostly air and crumble when you eat them.....i find people like muffins, especially good ones....some folks just don't eat or like a full breakfast..just juice, coffee, fruit, and some sort of breakfast bread other than bagels.....i already make pumpkin, banana and zucchini bread and scones for these breakfast meetings.....gingerbread sounds good though

 

joey

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #7 of 22

What about savoury muffins? Sticking with the breakfast theme, Finely chopped fried bacon, sausage and onion. Home made rich tomato sauce ribboned through the mix might work as well.

"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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post #8 of 22

Do you mean super dense and heavy product, or an over the top yet refined heavy-hitter?  Here are a few ideas which are both:

 

How about a breakfast samosa bread pudding soufflé muffin?  Soak whatever kind of bread you wish to use in Schwarzriesling or another sweet and smelly wine (no need to use real campaign), drain and fold into meringue of your choice, garnish with plenty of candied orange zest.  If it needs more "heavy" put a lump of yolky goat cream cheese cake mix in the middle of each one.

 

They make a foie gras brioche, you could make a foie gras brioche muffin, and garnish it with peeled grape halves masticated in cognac and a bit of roe of one sort or another on top.  Let a wine reduction do some of the sweetening and include some lemon. 

 

To me it doesn't matter if you use a standard quick bread recipe or not; if it is shaped like a muffin and has the little paper then people will see it as a muffin.   So a cannele batter, or a pop-over batter with a decent addition of sugar could give that rubbery-in-a-good-way heaviness.  All it needs is a breakfast theme.  

 

 

CDF

post #9 of 22

bacon, I like the way you think Bug!

Yeah, savory, can you hear the tiny wheels in my head going?

I make an appetizer of sausage, sour cream, green onions and

cheese in a quick bread batter, cut into small squares. 

But using bacon instead and then in a mini-muffin tin would be pretty tasty in my book.

post #10 of 22
Thread Starter 

not savory and no meat.... not super dense, just something with some body to it....more along the density lines of a real boston brown bread, but as a muffin.

hmmm k girl, sour cream streusel coffee cake as a muffin might be interesting to try...hopefully it will be only my singing that will shatter glass rolleyes.gif

 

joey

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #11 of 22

Oh my gawd, boston brown bread, made in a small coffee can

and then sliced, slathered with half a stick of butter and dripping with honey. 

Could you do that as a muffin?

post #12 of 22
Thread Starter 

detest might be too strong a word here but i don't like or see the point of those little paper baking cups really, especially not with todays new baking pan choices....who likes peeling them anyway? what a mess and waste of good paper and time...for the baker and the eater....mini cheesecakes perhaps, but the whole presentation of uncupped muffins says alot, at aleast to me it does...they are fresh, not frozen and are house made...'free the muffins'......

 

joey

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #13 of 22

I'm with you Sista' Joey, no paper!  I think it is a nicer presentation. 

This fancy-schmancy stuff just gets in the way of a good muffin.

post #14 of 22

I must be out of the muffin loop 'cause I like those little paper muffin cups.  Makes it easier to hold if you're on the run. 

 

- oatmeal raisin muffin?

- walnut muffin?

- rum raisin muffin?

- cheese and herb muffin?

- fruitcake muffin?

- figgy pudding muffin?

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #15 of 22

Lots of really great ideas here.

I am thinking a sour cream or cream cheese with a lemon cheesecake filling topped with strusel.

Not a really lemony lemon maybe Meyer?

Gosh...I have a recipe around here somewhere, it has a nice heft and taste best when room temp....will try to dig it up.

I have Meyer on the brain, tho.

Our bush produced over a thousand huge, almost round fruits this year.

More sweet than tart and full of juice.

I went around the neighborhood placing bags full of them on the doorstep, rang the doorbell and ran.

Felt like the zucchini lady, lol.

The gingerbread has my vote, as does the carrot cake.

Apple pie filling (soft already) with brown sugar, toasted walnuts and sour cream?

 

mimi

post #16 of 22

Ina Garten has a good one: The Banana Crunch Muffin. It is a satisfying breakfast muffin.

 

Joey , here are some ideas I found.

 

Carrot, Pineapple, Coconut

Orange / Cranberry

Apple, oatmeal

Cinnamon toast

Lemon / Raspberry

Sticky bun muffin

Applesauce with cinnamon streusel topping

Sour cream coffee cake muffin

Petals
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Wine and Cheese
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Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
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post #17 of 22
Thread Starter 

thank you all for your input...i have settled on a 'healthy harvest' breakfast muffin. it has most of what i'm looking for and a bit of everything......high points are carrots,applesauce, bananas, whole grain oats, wheat flour, brown sugar, raisins, walnuts, ginger, nutmeg and cinnamon....brown sugar-nut topping lightly pressed on batter before baking. i think they will be moist, dense, have heft(thanks mimi for the word) and be healthy to boot....

just to clarify a bit, 'buffin' was just a word i made up to go with muffin...to mean a buffed up, buffed out, top of the line, mean machine muffin.....muffins are not just cupcakes that you eat in the morning!......will let you know the results...thanks again all......

 

joey

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #18 of 22
Quote:
Originally Posted by durangojo View Post
...muffins are not just cupcakes that you eat in the morning!.....

 

joey

 

Oh yes they are!  To me anyway. peace.gif

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #19 of 22

my sista' joey, did you make those new and improved 'buffins' yet?

would love to some photos (wish CT had smell-o-vision)

post #20 of 22
Thread Starter 

or scratch and sniff! yes and no on the success of the muffins...on the no side,'they' (catering) wants a bigger muffin.....on the yes side, it hit all the flavors i was after and they were most moist...i will add bran next go round as i still want a skoosh more heft...possibly even a drop of molasses, just cuz....although i am not a huge fan of coconut i added some,which added to the moistness.....the wrong sized muffin tins were sent, but i had the batter made and ready to go when i discovered this, so i made them anyway.....i will certainly be making these again when the right tins come in...the chef said they had 'costanoa' (resort's name)written all over them...so, there's that....

as far as pictures, i don't take my phone with me as i never think of it because there is no signal, AND within 5 minutes of working i am head to toe food covered...

 

joey

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #21 of 22

Salty brown sugar brulee (or caramel) on banana muffin

Fig/Bacon

Cinnamon/Honey

Peach/(Candied)Ginger

 

BDL

post #22 of 22

I knew an Italian baker who came here 20yrs ago and related the story of buying what he described as a "giant muffin" from a subway vender, at the unbelievable low price of $1.00.   He thought to himself, "how could anyone make money selling such a large muffin for $1?"  Them he bit into it and realized it was all air.  His muffins were dense, moist and, wonderfully so, crumbly also.  So I would start here by googling "dense, moist, crumbly muffin recipe."

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