In my venture to use it or lose it, I baked this recipe from October 6, 2010 NY Times Dining Out section, Upside-Down Carmel Apple Muffins. Intimidated to cook a recipe from the Times it was much easier and less over whelming than I thought.
Without access to sour cream I had to substitute it for soy milk. I'm improvising here people but I think they came out pretty light and tasty. We'll see what the crowd at home thinks. If I were in New York I'd definitely try and serve this as a dessert with Trader Joe's Soy Creamery Ice Cream.
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