You gals are on such a roll with all your amazing home-cooked (or school-cooked?) dishes! I'm going to backtrack a bit back to one of Moocow's posts from this summer when she shared her donut muffin experience. Soon after she sent me the recipe (which I have since found online, so I think it's okay to link: muffin recipe and interesting accompanying article), I bought a muffin baking pan. Months pass without it being used. Then a couple of weeks ago at the farmer's market, a bakery stall was selling something similar, which reminded me of the recipe. Cinnamon, fall, baking... those just kind of go together, don't you think? It was time to make the muffins.
Filling the muffin cups with batter
Baked and ready to be dipped
Now, this was the largest recipe I've ever followed. I mean, six cups of flour?! I've never had to deal with more than three. And all that butter, whoa. But instead of halving everything, I prepared the muffin batter to the fullest and chilled half for later. The muffin was very dense, but cakey and crumbly and could still hold up to a fork cutting through it. I brought some over to a pumpking carving party the next day and was instantly asked for the recipe. This is one for my recipe library.