“The comforting smell of sugar and cinnamon made these buns a customer favorite.” p. 14
Ready to roll some buns!
That is, everything’s in place to start baking.
LEARNING: My follower friends may recall from earlier posts that I have had some technique challenges. Twice, I made “roughly chopped” walnuts by pulverizing them with a hammer in a bag to save time. Both times, I had more walnut dust than small chunks. Well, I did some googling and found out some more appropriate methods. I discovered that doing it correctly was not too hard and yet another kind of boy fun. Cleavering the walnuts was crunchy fun.
Needless to say, I mixed it all up. First, in the big mixer (I’ll include that in a picture when a do a “my gadgets” blog post.). Then, I folded in the sour cream. Mmmmmmmmm.
Got everything ready to pop into the oven.
NOTE: The recipe says to prepare 18 LARGE muffin cups. I think that the recipe makes 18 standard size muffins. I made 6 large muffins and 6 smaller versions in cool little tartelette pans.
Everything came out looking great. We have yet to take a bite. That is for family and friends later this morning. NUTHER NOTE: The 6 giant muffins in the background stayed in the oven for 30 minutes. The recipe calls for 20-25 minutes, but that was definitely not enough for the big guys. The smaller, tartelette version, stayed in the oven for 20 minutes.
Now it’s off to school. My little do-dads will go up against some stiff competition this morning – doughnuts from Crispy Cream most likely.
Have a great and blessed (and sweet) day!