Today we were home from church {Reed is a little congested with a sore throat; seems like tons of people in our ward are sick and I didn't want to take any chances since that stuff spreads like wildfire in a family, and very soon everyone is out of commission}, and also, to my dismay, out of milk. {Yesterday I prepared many needful things, but somehow the buying of milk fell off the map}
Not only are we out of milk, we are out of bread. {Another staple of ours} On Friday I made four loaves of whole wheat bread, gave one to my Sarah, and then with the kids made quick work of the other three loaves, finishing off the last few pieces this morning. {That's the problem with homemade bread....it's so good, it's usually gone fast!}
Aaaand because we are at the end of our menu and budget, I have had to be a little creative with meals today. Anyway, I was Old Mother Hubbard, looking in my cupboards, and found a blueberry muffin mix. {Betty Crocker, if you must know} I looked at the back and was disappointed when I read that it called for 3/4 C of milk. I puzzled for a bit about possible substitutions, and then remembered I had sour cream. Surely that could work, right? I substituted the 3/4 C of milk for 3/4 C of sour cream, and added a couple of tablespoons of water. The consistency of the batter was thicker than usual, but it made it SO easy to spoon the portions into the muffin tin, so I didn't mind. I baked them for 16 minutes (425 degrees).
And guess what?
They were delicious. I liked them better than the milk version. They were more dense and had better flavor {richer, slightly tangy, which set off the blueberry flavor beautifully}.
Maybe this is something everyone else already knew and I somehow missed the boat, but I thought I'd share, just in case!
5 comments:
Smarty pants!
Sounds yummy, and no I would have never thought of that. But it is for situations like these that I keep dry milk in my pantry. I use it a lot. :)
I'd never have thought of it! Abby is a fan of blueberry muffins, but they are usually so dry. I think I'll try the sour cream.
My vegan baby has forced us to get very creative in the kitchen - we've used juice or water in a lot of recipes calling for milk with no problem. Orange juice in blueberry scone recipes is fantastic. But for the kids who can have dairy we've found that yogurt (vanilla, in particular) is delicious in muffins or pretty much any baked good - cakes, scones, etc. Or sour cream but we can make our own yogurt so it's cheaper for us to use that instead.
I hope Reed feels better quickly!
That sounds great. I have a raspberry muffin mix--I bet that would be tasty too!
Thanks Rae!
:)
thanks for the tip! i am not a creative-in-the-kitchen gal, so i love learning things that can be substituted. in fact, i had to make some treats for church activity so i thought i would use this box of red velvet mix and do some cute cupcakes - only to discover i was lacking in the 3 eggs dept. - so an online search told me to sub 1 tblsp. ground flaxseed and 1 tblsp. water per egg. cool!
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