Well, I finally made something happen in my new kitchen! I have recently moved and only have a convection oven. Basically it does everything an oven does, but it’s smaller and it cooks faster. Since it’s just my husband and I and I don’t think I’ll be doing any Thanksgiving dishes any time soon so it’s not too big of a deal for me. The issue is figuring out what recipes convert to in the new speedcooker. This was the first recipe I have tried and I definitely had to play around with the power levels to make it work.
I was a bit surprised at how much crumble the recipe made. A full cup of flour with six tablespoons of butter and sugar. I thought I had made a mistake, but it turned out fantastic. I was quite impressed with the size of the muffins. They reminded me of the oversized muffins at the bakery.
The recipe also called for nutmeg, but I didn’t have any so I couldn’t add it. I think this would have definitely added a richer taste the to muffin itself. I feel as if blueberry muffins can usually be bland sometimes so I’m sure this spice was a part of the recipe to add more taste.
The only glitch I really had was that my oven turns like a microwave and I have yet to figure out if I can turn that feature off while baking. I’m assuming not. Needless to say, one of the muffins burnt because all the muffins weren’t being cooked all the way through since the muffin tin was stuck. Oops! I think I’m going to have to look for a circular muffin tin— if I can find it!