Buttermilk Brownie Muffins

Just because a recipe comes out of a published cookbook/baking book doesn't mean it will make what it advertises for. I had such an experience with this recipe. I won't mention the book name just because I have baked few things from that book and they turned out great every time. So, I will give it a benefit of doubt that it was a mistake in printing.

I have been baking for 15 years now. Very actively after I had kids, about 7+ years. I might not be an expert in baking but very very rarely things don't turn out the way they should when I bake. Because of this vast experience in 'baking', I can make out if something is not correct before it goes into the oven. When I mixed the batter for these muffins, I knew instantly that it will not work. I added more flour to fix it and it turned out perfect. If, I had baked as suggested in the recipe, it would've been a disaster. These are a bit sweeter than regular muffins but the name itself suggests that and I was alright using that much sugar. You can cut it down to 3/4 cup if you don't want a sweeter muffin.

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Three Years Back - Sweet Milk Rolls/Buns

Ingredients: 
Oil - 1/3 cup
Water - 2/3 cup
Buttermilk - 2/3 cup
Unsweetened Cocoa - 1/4 cup
All purpose flour - 2 1/3 cups
Sugar - 1 1/3 cups
Baking Soda - 3/4 tsp
Salt - 1/2 tsp
Egg - 1 large
Vanilla - 1 tsp

Method:
Preheat the oven to 375 F. Line muffin cups with paper liners. This recipe should give 14 regular sized muffins. In a bowl, whisk together salt, baking soda, all purpose flour. Set aside. In another bowl, whisk together oil, sugar, cocoa, egg until cocoa is mixed well with egg and oil. Add water and buttermilk to it and mix. Stir in vanilla. Dump the dry ingredients to this and whisk gently to mix. Pour into the prepared pan. It gets filled more than 3/4 th of the muffin cup. Bake for 18 - 20 minutes or until a toothpick inserted in the center comes out clean. Cool on the wire rack for 5 minutes in the pan and then remove to cool completely on the wire rack.

Enjoy.

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