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FFwD: Compote de Pommes Two Ways and Apple Compote Buckwheat Muffins with Hazelnuts, Raisins, and Molasses

FFwD: Compote de Pommes Two Ways and Apple Compote Buckwheat Muffins with Hazelnuts, Raisins, and Molasses

This week’s French Fridays with Dorie is Apple Compote Two Ways or as the French would say half of it, Compote de Pommes Two Ways. I made mine the second way — basically I kept cooking it until it was super think. Then added some butter. I was expecting something like dark apple butter, but it was really just more like thick applesauce. And unfortunately, I’m not a huge fan of applesauce. So, I decided to use it to make muffins, which is something I typically do when I have applesauce around.

Notes: I did make a half recipe, so I used three apples. Empire apples to be specific. And, also because I knocked this one and next week’s Chestnut and Pear Soup out at the same time, I had a little extra rosemary and put a small sprig in with the apples for the initial cooking time. The half recipe gave me a bit more than a half cup of apple compote.

Here’s a link to everyone’s apple compote posts and my photos (and the muffin recipe) below.

. . . → Read More: FFwD: Compote de Pommes Two Ways and Apple Compote Buckwheat Muffins with Hazelnuts, Raisins, and Molasses

(Almost Healthy) Banana Muffins with Almond-Coconut Streusel

Banana Muffins with Almond-Coconut Streusel

This is one of (if not THE) best muffin recipes I have ever made. It’s based on a recipe in Bouchon Bakery Cookbook by Thomas Keller and Sebastien Rouxel, which has become my go-to baking reference. That said, I think I know why this recipe is so delicious – lots of butter.

Normally, when I make muffins, I substitute apple sauce for the oil or butter and maybe halve the sugar. Um, no. Not this time! And still, even after telling myself, “Okay, just try making it with all the butter…,” with a stick and a half of butter, I just couldn’t quite do it. But, I did use a total of six and a half tablespoons (more than halved from the original recipe). I substituted olive oil for some of the butter (even in the struesel) which worked just fine.

The giving-egg-amounts-in-weight thing: Look, I love Thomas Keller, a dinner at The French Laundry is a dream, etc, etc…, but seriously, I am not going to weigh eggs. I know that in a professionally bakery you probably would, or if you’re Thomas Keller you would, but I would not and do . . . → Read More: (Almost Healthy) Banana Muffins with Almond-Coconut Streusel

Butternut Squash Muffins with Oat Streusel Topping

Butternut Squash Muffins with Oat Streusel Topping

I received the Bouchon Bakery Cookbook for Christmas and besides being a beautiful cookbook, it also appears to have my most favorite muffin recipe ever in it. Originally, the recipe was for carrot muffins but I have been using squash (once butternut and most recently delicata) to make wonderful, somewhat healthy, winter muffins.

The cookbook gives all the measurements in gram weights as well as cups/teaspoons/etc…and while I can see how that’s useful, I really only weighed my flours and squash. You, of course, are free to weigh your eggs and baking soda, but you’ll need to buy the book for those amounts. Or not weigh anything at all, of course.

These are seriously the best muffins ever. Not too sweet (but with a nicely sweet topping) and enough healthy ingredients to not make you feel too guilty about the butter and sugar. And of course, feel free to substitute the original grated carrots for the squash.

The struesel topping recipe make more than you will need for one batch of muffins. Store the leftovers for the next batch in the fridge and you should have just enough to cover those as . . . → Read More: Butternut Squash Muffins with Oat Streusel Topping