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On Sunday morning, I baked my adaptation of King Arthur’s Basic Berry Muffins. I like this recipe, which also uses oats and can be adapted for any fruit. I use buttermilk rather than regular milk, so I reduce the baking powder by 1 tsp. and add ¼ tsp. baking soda. I also cut the salt in half. Today, instead of whole wheat pastry flour, I used white whole wheat flour. I also baked a half recipe, because I was using the blueberries we managed to harvest from our two little shrubs before the birds got to them, and I only had a little more than 1/3 cup of small berries. I baked them in a six-well Nordic Ware heart muffin pan—only because I could not locate my small muffin pans. (I think they were stored in the kitchen in the apartment, and we emptied out the apartment and have started renovating it.) I baked the pan in my countertop convection oven (even in the early morning, the humidity is high). I reduced the temperature by 25F and baked the full 20 minutes. I am beginning to think that I do not have to do a temperature reduction when baking in the small oven.
I baked the gateau basque I started on Saturday. Took the rolled out dough from the fridge and let it set 10 minutes. Recipe called for cherry jam but I only had black raspberry so used that between the pastry layers. Rolled it to 9.5 inches instead of the 8 inches called for but used the same amount of jam. Took it to the potluck picnic. I cut it into small squares instead of the 1/6th of a cake slice it showed in the NYTs recipe. The pastry is pretty much a sugar cookie. With jam sandwiched inside it is plenty sweet and rich. No way could you eat a whole slice.
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