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Welcome to another edition of The Real Lesson
I’m happy you’re here
In the News
This week’s bake: Strawberry Nutmeg Muffins
Vanilla, almond essence, fresh strawberries folded in gently, and a nutmeg sugar topping.
American summer meets Caribbean spice. Two worlds in one muffin.
Stay Inspired
This week started at a strawberry festival, and I got to be a big kid out there. Donkeys, sheeps, chickens, a pig, and what I thought was a baby buffalo but turns out it was a Highland Cow! Don’t judge me 😂🫣. First time seeing one of those up close!
But the strawberries, picking them yourself hits completely different. I came home with the freshest berries I’ve ever worked with and went straight to the kitchen.
In the Spotlight
The Backstory:
The lesson this week was about when to stop mixing. Muffin batter is one of those things that punishes you for overdoing it. The moment is comes together, you’re done. Walk away. Trust it.
The strawberries needed the same gentleness. Fold them in, don’t stir them. You want pieces in every muffin not pink batter
The Backstory:
And the sugar myth this week, all sugars aren’t the same. The brown sugar nutmeg top of these muffins… not only for the crunch but for that soft caramel warmth and depth of flavor that granulated sugar simply can’t give you.
Same sweetness. Completely different result
In case you missed it…
This week’s recipe:
Strawberry Nutmeg Muffins — [ Get the recipe ]
This week’s myth:
Actually Though…All Sugars Aren’t the Same
Sneak Peak
Next week we’re making Kumar. A true Caribbean treat. See you Friday!
As always, happy bakingggg