I was incapable of resisting. Despite the fact that the last New York Times recipe that burned such a hole in my monitor that I had to try it ASAP was a caustic disaster, I hold no grudges against the Gray Lady. Not when she, or more specifically Melissa Clark, graces the pages with what she considers the ultimate soda bread, “baked in a heavy iron skillet so that the top and bottom crusts become crunchy and browned while the center stays tender and pale, studded with treacly bits of raisins.”
Muffin/Quick Bread Archive
To celebrate my sister-in-law’s swearing in to the New York bar on Monday, we went to Blue Smoke for lunch. I ordered a pulled pork sandwiched stacked about as high as my chin, and in a frightening act of who-is-this-girl and what-did-you-do-with-Deb, finished all but one or two bites of it. Later, we (mercifully) spent some quality time at the gym, and at the exact moment that Alex said “Mmm… leftover applewood-smoked chicken for dinner!” I realized not only was I still full, I had the dreaded Meat Hangover.
See, now I’m a girl who keeps my promises, eh? About everything but picking up the dry-cleaning, at least. As I expected, these pumpkin muffins were a cinch, which is good, because I expect that from my muffins. They should max out at two bowls for prep, you should be able to mix them by hand and there shouldn’t be any excessively difficult steps. It’s not rocket science.