Bakeshop is down the street from our house and we consider ourselves lucky. It’s now far easier to face the dim Pacific NW winter mornings knowing there’s a chocolate orange scone and whole wheat chocolate chip cookie within reach.
I love what Kim Boyce has done for home baking. I love that she uses whole grain flours to bring depth and complexity to baked goods and not just to make them better for you. The first time I made the huckle buckle (with blueberries) as soon as the last crumb was fought over my boys begged me to make it again. Twice. I made it three times in two weeks. They are 4 and 6 and not health nuts. The chocolate chip cookies are equally fantastic – the whole wheat flour gives them a nutty edge without being heavy. Am looking forward to trying these muffins for breakfast tomorrow.
It cracks me up, Tim, that though you were out of graham flour, you just happened to have a little teff in the house. You are a true GTTG devotee if you actually buy the flours and have them at the ready. I keep reading the book, and rye and spelt flours are as far as I’ve gone. I’m always afraid that I won’t get to use them while they are still fresh… my nose knows the scent of rancid flour, one of my big dislikes.
Kari, the spelt cake is awesome. I swapped chamomile flowers for the rosemary and added chopped dried apricots, and it was a fantastic flavored and textured cake!
I’m heading to Portland for the day on Saturday and will now make the time to stop at Bakeshop.
tim, out of curiosity, what other recipes have you tried? I have the book and am quite delighted with it. my only trouble is trying to settle on one at a time…I just used the maple oat waffle recipe to make taiyaki last weekend. yum.
@pam, I hate the rancid flours thing too, so I just keep all of my flours in the fridge. it’s worked wonderfully. bonus: cold flour feels nice to work with.
Hi Emily- I have made: the oatmeal cookies, coconut cookies, strawberry barley scones, graham Nuts, rhubarb tarts, cornmeal blueberry cookies, and the buttermilk pancakes. Maybe more? Seriously! (I had written a review of the book for ReadyMade and so I tested a few of the recipes then). I like every single recipe.
Yeah, keeping the grains fresh and in stock is a challenge. The fridge or freezer extend their life, but I never have room in my fridge.
I adore the picture of your uprooted muffins- as if you plucked them from a little baking garden with their nutritious roots exposed, lying awaiting harvesting…and with teff and whole wheat flour, they practically are! Hearty and happy food. Love.
These look delicious and I really want to make them right away. Is there another flour that one could use instead of Teff? I already have so many different flours in my cupboard that they barely all fit and I am not sure I’ve seen teff at whole foods. Thanks!
I have, and love, this book, but I’ve not tried this recipe. Now I am compelled! Thanks for sharing it with your thoughts, Tim. Do you have a favorite recipe or two from the list of things you’ve baked, mentioned above? I think I am most fond of the rhubarb tarts and olive oil cake with chocolate and rosemary–thus far!
Hi Stacy- I love the buttermilk pancakes. They are perfect and I make them all of the time. I also really enjoyed the oatmeal cookies, which are especially good in the first 24 hours. The scones are nice, too. Those are probably my favorites….
Can I just say, I absolutely love your entire blog. I’m 17 and am enrolled in the New England Culinary Institute for October of 2012 and I can’t wait. Trying out your recipes has been educational, but most importantly, delicious! And every time you post something new, my mouth waters…so keep blogging! We obviously are all big fans! :)
Good to the grain is one of my favourite books ever. I usually buy an unusual grain, then open the relevant chapter and start cooking. I have learned the hard way that substitutions don’t work here: Kim’s lovely oat molasses sandwich bread turned out repulsive. I often have to make some, because I live in the UK and some things just don’t taste the same even if they have the same label. The bread was a casualty of molasses substitution I believe…
What a great tip on the muffin tops! Usually I try to minimize those, but with baking, I find the bigger the better :) These look soo much better than any coffee-shop muffin you can find and I’m adding these to my must-bake list…right now.
Tim, you’ll get a kick out of this… My sweetie and I just missed Bakeshop by 5 minutes on Saturday. Got there in time to peer through the window at the floors being mopped. But, we made up for it later by enjoying dinner at Tim Boyce’s (Kim’s hubby) spot, Bluehour, where he is the new exec chef. The place is so lovely, and the food has never been better. You’d love it.
All is well that ends well. Bakeshop will wait until our next jaunt up the freeway.
These are my favorite muffins from that book. They were so surprising! Usually I can imagine what a muffin will look like, based on the recipe, but with these, I couldn’t get a picture in my mind. Then I baked them, and I loved them!
hi Tim, how pretty muffins that you made! i love your food posting and a sense of humor in writing.
i am also a big fan of Kim boyce, and love her fabulous fig butter…
when you posted this recipe, i happened to try another her recipe — molasses bran muffins w/ prune jam. it’s heavenly tasted. have you ever tried it? she’s absolutely right. This is far from the un-sexy but only health-conscious bran muffins.
love it soooooo much… i already finished my second muffin this morning. oops!
TIM! I just discovered Lottie & Doof this week and am completely, 100% obsessed. You are incredibly talented in the kitchen, and also an amazing photographer. I’ve been pinning the heck out of your creations and can’t wait to try some of your recipes! Thanks for sharing – can’t wait to follow you!
I’ve been eyeing these muffins since you posted the recipe and finally made them yesterday. I followed the recipe exactly but baked in a loaf pan instead of making muffins – turned out great. Sunk a bit in the middle, but I live in Denver so sometimes the altitude’s a challenge.
I look to your website all the time for recipes – thanks for all the inspiration!
Hi Tim!! It’s me again, the happy but late comer haha! These muffins look absolutely wonderful and I so want to make them! In the hope of getting the tops you did, I’m going to try the every-other muffin cup method you mentioned. But what do you do with the empty muffin cups? Did you bake with them empty? Did you fill them with h2o (I heard that somewhere). Many thanks!!