Dirt Bombs...

solsthumperMarch 6, 2007

Stacy and Annie, kids of all ages love these, it's a cross between a cinnamom sugar doughnut and a muffin. Enjoy.

Dirt Bombs

Yields: 12 muffins*

3 cups AP flour, minus 3 tablespoons

1 tablespoon baking powder

½ teaspoon salt

½ teaspoon ground nutmeg

¼ teaspoon ground cardamon

¾ cup (1 ½ sticks) unsalted butter

1 cup granulated sugar

2 large eggs

1 cup whole milk **

Topping ***

¾ cups unsalted butter, melted

½ cup granulated sugar

1 ½ teaspoons ground cinnamon

Preheat oven to 400º F. Place the rack in the center position. Generously grease a 12-cup standard muffin pan.

Sift the flour, baking powder, salt, nutmeg and cardamon into a mixing bowl. In another bowl, cream the butter and sugar until light and fluffy. Scrape the bowl down half way through. Mix in the eggs. Add the dry ingredients alternately with the milk in two additions, mixing gently by hand to incorporate all the flour. The batter will be on the stiff side, but airy. DonÂt over mix or beat the batter as this will make the muffins tough. Spoon the batter into the prepared pan, without smoothing the tops. Bake for about 25 minutes or until a cake tester inserted in the center comes out clean. As soon as the muffins are cool enough to handle, turn them out onto a wire rack.

Add the melted butter to a bowl. In another bowl, mix the sugar and cinnamon.

Dip the muffins (top, sides and bottom) in the butter, using a pastry brush -if necessary- to cover areas not buttered by dipping. Immediately roll the muffins in the cinnamon sugar mixture. Serve warm or at room temperature.

*I've made this twice, and both times, this recipe has yielded 16 muffins instead of 12.

**I substituted whole buttermilk for whole milk because I always have it on hand and prefer it for baking.

*** The amounts listed for the sugar and cinnamon are not quite enough to coat all the muffins, so I recommend you double it.

Sol

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jessyf

Its got cardamom. Get me a bib, I'm drooling.

I just made Ruthanna's muffins (yield one dozen) which uses almost 2 cups of flour and I agree - more muffins from your recipe - but thats a GOOD thing.

    Bookmark   March 6, 2007 at 8:48PM
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pamela928

What an exquisite pic. Looks like a lunar landing.

I'll try these.
P.

    Bookmark   March 6, 2007 at 9:01PM
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jannie

yummy

    Bookmark   March 6, 2007 at 9:03PM
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publickman

I was looking at your gallery and was intrigued by the Citrus Meringue Tart - have you posted a recipe for that? I have lots of citrus that I need to use.

Lars

    Bookmark   March 6, 2007 at 9:04PM
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Carol Schmertzler Siegel

Had to look at a recipe called Dirt Bombs. Glad I looked, I'm having coffee right now, I could use one of those!
Nice, Sol!

    Bookmark   March 6, 2007 at 9:08PM
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riverrat1

Oh Yeah baby! I know what I'm baking next week. Thanks Sol.

    Bookmark   March 6, 2007 at 9:16PM
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jessyf

Hey sol do you crush your own cardamom or buy it crushed? For a recipe like this I would briefly consider buying it crushed to ensure even dispersal. Say that three times.

    Bookmark   March 6, 2007 at 9:20PM
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annie1992

"Kids of all ages". Dang, there goes my diet, butter AND sugar. Yum.

Thanks, Sol.

Annie

    Bookmark   March 6, 2007 at 9:36PM
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ann_t

OMG!! Sol, that is probably the best photo of a muffin I've ever seen. I can't wait to make these.

Ann

    Bookmark   March 6, 2007 at 9:43PM
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diana55

I want me some right now!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!Oh how I want one!!!!!! Diana55

    Bookmark   March 6, 2007 at 9:45PM
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craftyrn

Does 67 qualify as a "kid of all ages" or do I have to pass these up? I guess I could just make them up for the grandkids-- uh huh-yeah that works -- ( there's bound to be at least one that breaks coming out of the tin right?).

    Bookmark   March 6, 2007 at 10:49PM
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homesforsale

How can I not want to make this..Pretty rule to the hilt:)

    Bookmark   March 6, 2007 at 10:50PM
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hawk307

Sol: You are !!!! The Photo shocked me when I saw it.
Pamela is right. And I think they are People Pods lying there,like in that Movie, with Don Amechi. Did you see the bite I took out of your Dirt Bomb? It's on the back part. I couldn't say " backside". I'll have to finish the Rice Pudding and Sticky Buns first to try these.
Lou

    Bookmark   March 6, 2007 at 11:11PM
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zolablue

Holy moly muffins!!! That is making my mouth water like a fountain has been inserted. Wow - that is scrumptious! I am making these asap. :o) Gorgeous photo!!!

    Bookmark   March 7, 2007 at 1:06AM
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maryel_5

***SWOONING!***

Ummmm!

Incredible.

    Bookmark   March 7, 2007 at 1:17AM
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centralcacyclist

Copied and pasted! These look incredible!

    Bookmark   March 7, 2007 at 1:27AM
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canarybird01

Beautiful Sol!

I can imagine how good they taste!

SharonCb

    Bookmark   March 7, 2007 at 4:26AM
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Daisyduckworth

I am considerably wider around the middle after gazing lovingly at that picture! The recipe is on my Must Try list.

    Bookmark   March 7, 2007 at 6:24AM
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wizardnm

Sol, Sol, Sol, Sol, you should see what you have done..

I'm drooling worse than my dog and she's bad!

Nancy

    Bookmark   March 7, 2007 at 7:25AM
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stacy3

Jessy, you took the words out of my mouth - I love love love cardamom.

Sol, thank you. I may have to make these TODAY. boy, I wish I had one nice and warm right now, though.

Thanks. I thinnk. :-)

    Bookmark   March 7, 2007 at 7:56AM
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caliloo

Oh YUM!

That would be awesome right about now.... Thanks for posting the recipe, I have all the ingredients in the house and am going to make a batch as soon as the kiddos are on the bus.

Alexa

    Bookmark   March 7, 2007 at 8:20AM
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maggie2094

Sol - what a beauty!

I have made a very similar recipe from a brunch cookbook Granjan sent me in a swap called Donut Muffins - I bet my son would prefer dirt bombs - lol. They don't have cardamon - I am going to try that next time (maybe today :).

    Bookmark   March 7, 2007 at 9:07AM
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pecanpie

Ooh, yum. Makes me hungry! What a name, though.

If those are Dirt Bombs, I must have dust lust!

    Bookmark   March 7, 2007 at 9:22AM
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proudmamato4

Utterly amazing photo! I can't wait to try this recipe.

Nancy

    Bookmark   March 7, 2007 at 10:12AM
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momj47

Finally, I get to use my cardamom. These sound great, thanks for the recipe.

    Bookmark   March 7, 2007 at 10:37AM
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compumom

Can I use the canned buttermilk powder? Does that qualify as whole buttermilk? They look scrumptious!

    Bookmark   March 7, 2007 at 12:06PM
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claire_de_luna

Sol, you made me do it. Your pictures (and Stacy's) are so inspiring I mixed up a batch this morning. I've had to do 30 minutes penance on the treadmill, but it was worth it! Loved the buttermilk substitution, since like you I always have it on hand. Delicious!

    Bookmark   March 7, 2007 at 12:38PM
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sheshebop

I just finished the Forum muffin cookbook yesterday. I had 50 muffins. However, I just cut and pasted that one and added it to the bottom! Yummers!
Sherry

    Bookmark   March 7, 2007 at 12:57PM
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khandi

Ok, I must be the only one who's never tried cardamon. What does it taste like? Do you buy it in seeds, powder??

Those muffins sure look deelicious!

    Bookmark   March 7, 2007 at 1:27PM
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valorie

oh, these look too good to be true!!! I'd rather have one (or two or three) of these for lunch than the tuna sandwich I brought! LOL!!! Can't wait to bake some this weekend!!

    Bookmark   March 7, 2007 at 1:33PM
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terri_pacnw

Where have I been? c/p'd now..just gotta buy some cardamom.

    Bookmark   March 7, 2007 at 1:35PM
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dlundin

Wow, Sol, you take such amazing pictures. These are gorgeous.

    Bookmark   March 7, 2007 at 3:56PM
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shaun

My dear friend sent me some cardamom pods and my husband found them and threw them away....thought it was something our son brought in from the yard. I never did get to use them but was too embarrassed to tell her.

I'd love to try these muffins but I'm skeered to have them in the house! I know I'd eat a few and don't want to do that right now.

    Bookmark   March 7, 2007 at 5:11PM
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chase_gw

talk about food porn...........

    Bookmark   March 7, 2007 at 5:28PM
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msazadi

Sol these are lovely, and I gather they taste good too. D*amn.

btw, I was sure Dirt Bombs would at least LOOK disgusting. Live and learn. ;-) Maureen (I just came back from the Dr today with a resolve to cut back on refined 'whites'. aaaargh.)

    Bookmark   March 7, 2007 at 5:39PM
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debbie814

Sol, where did you come up with a recipe by that name? LOL

Does anyone use buttermilk that is one month beyond the use by date?

    Bookmark   March 7, 2007 at 6:12PM
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andi_2006

What an incredible photo! I have copied and pasted. Between you and AnnT, many pounds could go to my waist!

    Bookmark   March 7, 2007 at 7:20PM
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abiroo

Thanks for the great photo, nice to get me in the mood, early in the morning. I will make these Sat. morn. Muffins of any type are a favorite with my family.

    Bookmark   March 8, 2007 at 6:07AM
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solsthumper

Thank you! I'm glad you liked it. And please allow me to apologize for your expanding circumferences in advance. [G]
I was out of town yesterday, so I couldn't get to your questions then.

Lars, I made the Citrus Tart almost two years ago, and I'm trying to remember which recipe I used. I think I have a pretty good idea, so I'll look it up before the week's over, and send it right to you.

EJ, I always crush my own cardamon. I have both, green cardamon and cardamon seeds. In this recipe, I felt a little lazy, so I just ground up the latter using a coffee grinder, which is used strictly for spices.

Stacy, that's funny, I also served Chai with the Dirt Bombs. Sammi and I could drink that all day long, and sometimes we do. Speaking of Dirt Bombs, yours look damn good, soldier. You've certainly wasted no time breaking in your new stove. And you're right, the smell of freshly-ground cardamon is amazing.

Ellen, I've never used dried buttermilk, but I can't imagine why it wouldn't work.

Shaun, I apologize. I understand that you -like Annie- are also dieting, and I've tempted you too much these past couple of years, first with the MLCs, then the CCCs and now the DBs - all I can say is, thank heaven for abbreviations.
Anyway, my advice to you is, just walk away, Shaun. Walk away, and never look back.

Khandi, cardamon is considered the queen of spices in India. It has a unique, lemony fresh flavor. The best cardamon is sold in the pod, as pictured above. But it's fine to use cardamon seeds, you'll just have to use them soon after you buy them, because once the seeds are out of their pods, they deteriorate rapidly.

Thanks again, everyone for all the kind comments!

Sol

    Bookmark   March 8, 2007 at 10:48AM
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lorijean44

SOL!! Those look amazing. I love, love, LOVE cardamom. Now I HAVE to make these. How can I not??! ;-)

Thanks for another addition to my growing stack of waist-expanders. (I'll just tell Weight Watchers to go to heck...) *sigh*

Lori

    Bookmark   March 8, 2007 at 11:29AM
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ziporion

Sol, beautiful presentation and photo! Those muffins are making me hungry, even more so by Stacy's comment about serving them with chai tea! Grand idea!

Catherine

    Bookmark   March 8, 2007 at 12:37PM
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obxgina

Sol, I have not thought of any else since you posted that incredible picture! I know they are probably their best out of the oven and warm, but did you ever freeze them? Also I'm thinking of sending them to my sister in Pa. Have you had any experience in mailing them? Thanks for your help. Gina

    Bookmark   March 9, 2007 at 10:00AM
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zolablue

Sol, IÂm a soldier, too (even though my photos aren't nearly as perdy as yours). I have four words for you. Will you marry me? (hehehe)

I had been craving a snickerdoodle muffin a couple days ago  so badly! I mean, SO BADLY, it felt like I had a terrible itch that I just could not scratch. So I was frantically trying to find a recipe but to no avail.

So then came this recipe  OMG! They are to die for delicious, super easy, and so beautiful. So beautiful that after having stuffed three of these wonderful things into my mouth during the late afternoon and evening hours (trust me, I wanted many, many moreÂhehe) I lovingly watched them sparkle and glisten under my kitchen lights like a beautiful freshly fallen snow glistens under a midnight starry sky.

Ok, IÂll stop waxing poetic but you get the picture. (grin)

Oh, and for those of you who have not made these yet, donÂt let the vat of melted butter you DIP THEM INTO before finally rolling them into the sugar and cinnamon put you off. I did rather think I could avoid such a thing so whilst wielding my handy dandy Le Creuset pastry brush above that yellow melted pool I finally decided, oh, what the hell, and allowed those beauties to take a little butter bath. YUM is all I have to say!

These are now my new current obsession. Sol, you are da bomb! Thanks for the recipe  IÂm happy!

    Bookmark   March 10, 2007 at 5:43PM
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wizardnm

Gina, I made DB's Thur afternoon, it's now Sat and I can tell they are drying out a bit. I'd maybe send one, along with the recipe to your sister but tell her they are the very very best while still warm from the oven.

As for freezing.... my guess is that you could freeze, as soon as they are cool but wait to do the butter dip and sugar after you take them out of the freezer.
Bake, freeze, thaw, warm in oven, dip in butter and sugar. I think the sugar will melt in the thawing stage, too much moisture.
Just my little $.02!!!!!

Nancy

    Bookmark   March 10, 2007 at 6:20PM
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lorijean44

I took the plunge, too! Sol, these are wonderful. I was curious to see how much of the cardamom I would taste, but it just lends a little bit of a "flowery" taste - not strong at all. Cass loved that the cross between a muffin and a doughnut, dubbing them "Duffins":

Thanks again for posting this, Sol!!

Lori

    Bookmark   March 10, 2007 at 6:33PM
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stacy3

Lori - Cass is right on - duffins they are...

Zola, I love your description of the vat of butter - it really was like that for me too! your writing is so fun to read...

    Bookmark   March 10, 2007 at 9:47PM
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abiroo

This were a grand slam at breakfast. I even made another batch later in the day and took them to the in-laws. Great recipe, thank you for sharing.

    Bookmark   March 10, 2007 at 9:55PM
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lakeguy35

I keep hearing that song by the GAP Band now.....thanks for the recipe Sol and all of the pics y'all. They look and sound fantastic. I'll wait and drop my bomb when I have company up for a weekend.

David

    Bookmark   March 10, 2007 at 10:00PM
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terri_pacnw

Duffins..Love that !

    Bookmark   March 10, 2007 at 10:29PM
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msafirstein

I made the Duffins (love that title) last night! Remember, I'm in a temporary kitchen during our remodel so am using a combo toaster/convection oven. I bought a mini muffin silicon pan some time ago but have not used it until last night...pretty cool item too! But I still like to bake in either pottery or glass when possible.

I was too tired to roll them in butter and cinnamon sugar but we ate 1/2 of them last night and I've already had 3 for breakfast! I will finish with the cinnamon dusting today but really they were darn good just plain!

Michelle

    Bookmark   March 11, 2007 at 10:02AM
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ann_t

Oh Lori, your "duffin" looks delicious. Love Cass's name for them. Isn't that your new plate that Karen sent you the swap. Beautiful.

Ann

    Bookmark   March 11, 2007 at 10:31AM
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homesforsale

Lori..Beautiful Duffins aka DBs..soon!All the DB's have looked good to me:)

    Bookmark   March 11, 2007 at 10:41AM
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debbie814

I was supposed to attend a class at 1:00 today, and was at the market buying cardamon when my DH called my cell. Class is postponed until next Sunday due to instructor having a migraine. I told my DH I would be right home to make him some duffins. Sol, you are the bomb for sharing this recipe. I am trying not to eat another one. LOL

    Bookmark   March 11, 2007 at 1:40PM
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earthlydelights

so i got my cardamon...now it's a milk dilemma.

cani use 2% milk? i do have half & half, heavy cream, canned milk but no whole milk. any ideas? i would like to make these today.

thanks
maryanne

    Bookmark   March 11, 2007 at 1:54PM
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zolablue

I used buttermilk which is fantastic in this recipe and organic eggs with those beautiful orange yolks. I'm not sure if that is what made the inside look such a lovely bright yellow or the cardamom. I sprinkled in a bit more cardamom and, to me, it lingered in a warm but subtle way which only served to make it harder for me to stop thinking about them once I ate them. Gawd, I love them so much! (big chuckle)

Maryanne, I'm no expert but I'd be more inclined to use the half & half.

    Bookmark   March 11, 2007 at 2:24PM
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earthlydelights

i do have buttermilk - it's in powder form. maybe i'll use that. thanks for posting, z.

maryanne

    Bookmark   March 11, 2007 at 2:44PM
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zolablue

I dunno - like Sol said, not sure about the powder. One thing important in making the batter, it seems, is alternating the dry with the wet. I'd use the liquid.

    Bookmark   March 11, 2007 at 3:17PM
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solsthumper

Hi everyone. I'm sorry if it seems I forgot about this thread. I didn't. I haven't been around much as there was a crisis on the homefront and it turned everything topsy-turvy for us.

Thank you all for the positive feedback.

Gina, I haven't tried freezing the muffins, but they should remain fresh for a few days at least, if stored in an airtight container.
In regards to shipping, what I would do is buy two inexpensive muffin pans, prepare the Dirt Bombs as directed, in one. Wash the pan and return the prepared muffins to the pan. Turn the extra pan upside down to serve as a lid for the muffins. Tape the corners together. The "lid" will help keep them fresh and will protect the muffins from getting crushed. Pack it in a box with lots of crumpled newspaper, pretty tissue paper, or even popped popcorn. Your DS would get the muffin-filled pans -along with the recipe- as a gift. Let me know what you decide.

Zola, I do love the animated way you express yourself, not to mention, you're quite the poet! Btw, I'm flattered by your marriage proposal. And if I weren't already married to the greatest guy on earth, you and I would surely be picking out curtains right about now. Heh.

Your pictures are sinfully delicious. It almost makes me want to make a bee-line for the kitchen to make another batch. And I will, as soon as my jeans quit threatening to, uh, burst at the seams. That'd give a whole new meaning to Da Bomb, don't you think?

Lori, I also love your picture. You know, Thumper recently called them Stink Bombs. Rotten kid. I'm not sure what to call'em, Dirt Bombs, DBs or Duffins. But tell that clever kid of yours, I'm leaning toward the latter.

Debbie, I'm sorry it took a migraine-inflicted instructor to lure you into the world of Dirt Bombs (or Duffins :-), but I'm glad you did.
Michelle and Abiroo, pleased to know you liked them too.

Thanks again and welcome DBs inductees!

Sol

    Bookmark   March 13, 2007 at 6:41PM
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terri_pacnw

I wanna make these..but I'm cardamom minus....

    Bookmark   March 13, 2007 at 6:56PM
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lowspark

Ok, I stopped in at Central Market last night and picked up some cardamom. They sell bulk spices and cardamom is $17.99/lb so I paid 0.71 for 0.04 lbs. Doesn't sounds like much but it was probably about 2+ teaspoons. Hope to make these this week.

    Bookmark   March 14, 2007 at 10:51AM
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earthlydelights

terri, i sent you an email last night (through GW)...did you get it? i'll be more than happy to send you some.

maryanne

    Bookmark   March 14, 2007 at 1:52PM
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obxgina

SOL, what an awesome idea! Thank you so much. I sent my DS a care package this week, but i'll be sending another one soon. She is recovering from major spinal surgery and it's going to be a very long recovery so I'll be sure next time to send them. My sons are coming this weekend to celebrate my BD and I'm planning on making the "duffins" then, I can't wait! Thank you again for your help. Gina

    Bookmark   March 15, 2007 at 10:34AM
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Tracey_OH

Finally made these! I took them up to DS's preschool teachers on Friday. One of the teachers told me today that they were "the best muffins she had ever put in her mouth". She asked for the recipe, so I'm printing it up and taking it to her today. I'm going to take her some cardamom, too in case she doesn't have some. Thanks again, Sol for the recipe!

    Bookmark   April 2, 2007 at 11:46AM
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booberry85

Late to the game! I've had this recipe flagged to make for a few months now. I made them this morning and DH and I are happily munching on them this morning. Thanks Sol!

    Bookmark   July 1, 2007 at 9:22AM
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vicki_lv_nv

Sol...somehow, my coffee just seems to be lacking something this morning. I am off to make Dirt Bombs. Am I ever glad BooBerry was late to the game!

Thanks for the recipe Sol!
BooBerry...you should be late more often! :)

    Bookmark   July 1, 2007 at 10:37AM
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granjan

Has anyone frozen these? I agree they are the best muffins ever. My friend needs a brunch pastry for the day after the wedding. They will be at a beach house miles from anywhere and so it has to be POOFed. (And she's not getting up to bake after dancing all night.LOL)

    Bookmark   July 2, 2007 at 12:31PM
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Kay

Has anybody tried to make these with 2% or skim milk?

    Bookmark   July 2, 2007 at 12:41PM
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earthlydelights

granjan, i did in fact freeze a few. warmed them up a tad in foil in the toaster oven and then put them in the butter and rolled in the sugar. i didn't think the taste or the texture was compromised; but then again, i had only made them the one time.

maryanne

    Bookmark   July 2, 2007 at 1:26PM
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nandina

Agree...delicious! The second time I made them, dough all mixed in the bowl ready to place in muffin tin, a neighbor called with a need for help. Returned to the dough about 30 minutes later. Finished baking the 'bombs' and noted that they had risen much higher than the first time I had made them. Began experimenting each time I made any type of muffins and have decided letting the finished dough sit in the bowl on the counter for 30-45 minutes before filling the tins and baking results in a lighter, higher muffin. You might want to try this to see if you have the same results.

    Bookmark   July 2, 2007 at 2:14PM
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solsthumper

You're welcome!

Thank you Nandina for that helpful tidbit.

So here I was, practicing girth control when I spotted this; now you guys have left me craving DBs, again. Btw, research shows that consuming lots of dairy each day can lead to weight loss, so I'll make sure to wash it all down with a gallon of milk. Skim milk.

Sol

    Bookmark   July 3, 2007 at 11:20AM
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susytwo

I haven't tried making them with 2% or skim, but I did substitute all the milk for sour cream, because that was the fattiest dairy I had on hand. They turned out nicely.

    Bookmark   July 4, 2007 at 3:25PM
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homesforsale

This is the third time I have printed up the recipe:)

I've had control in the past..will it last?:)

    Bookmark   July 4, 2007 at 8:52PM
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granjan

So Monique, you have to keep reprinting because you throw the recipe away each time so you won't be tempted to make them again? LOL

Alright I'll make some and freeze. I've only used 2% milk because it's either that or non-fat in my frig. They were wonderful, can't see a need to make them any more fattening!

    Bookmark   July 5, 2007 at 12:31PM
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loves2cook4six

Ok I have to bring this back. Did ya'll see the Pioneer Woman's blog. She makes this EXACT recipe, calls it French Breakfast Muffins on her Pioneer Woman Cooks Blog.

Check it out:
http://thepioneerwoman.com/2007/12/forgive_me.html
http://thepioneerwomancooks.com/2007/12/french_breakfast_puffs.html

    Bookmark   December 15, 2007 at 12:24AM
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stacy3

yeah, no cardamom in her recipe. I love the cardamom in Sol's.

    Bookmark   December 15, 2007 at 11:52AM
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chase_gw

I think the cardamom is what makes them too...also sol uses butter not Crisco.

    Bookmark   December 15, 2007 at 11:58AM
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fenworth

Thanks for reviving this thread - it inspired me to make them this morning. DW and I loved them. Son was all excited because he loves muffins, but he didn't take to these for some reason. Seemed not to like the texture of the sugared ones, I had a couple without sugar because I ran out of butter, but he didn't do much with that either. We're not complaining though, more for us!!!

    Bookmark   December 15, 2007 at 2:23PM
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caliloo

I haven't made thes in ages.... Guess what is for breakfast tomorrow!

Thanks for bring it up again

Alexa

    Bookmark   December 15, 2007 at 6:03PM
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whiteorchid75

OMG I had forgotten about these. They are SOOO delish...

    Bookmark   December 15, 2007 at 7:59PM
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solsthumper

Loves2cook4six, I'm flattered that food bloggers have jumped on the Dirt Bomb bandwagon, so to speak.

You see, when I shared this recipe (back in March 6, 2007) I first googled to see if anyone out there had already tried it. I couldn't find a single thing on the subject of DBs.

Less than a month later, I found two bloggers who posted my exact recipe, and kept the original name.
In fact, one of them even went as far as using my exact description of these treats. Hers was posted on March 21st, 2007, as you'll see on her site.

Pioneer Woman posted the recipe on her blog December 14th, 2007.
So, no, she's not the first one to try the recipe I posted, and even if she changed the name, I'm still flattered that this recipe has become as popular as it has...

...so, thank you for bringing this back up.

Sol

    Bookmark   December 20, 2007 at 11:25AM
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rosieo

Hey I figured out how to make them low cal!

I made them yesterday with eggnog and baked in my mini doughnut pan then just dipped ONLY THE TOPS in the melted butter and cinnamon/sugar. Therefore they only had half the butter and sugar. That qualifies it as diet food! That's my story and I'm stickin to it :)

You couldn't taste the eggnog so I guess that was a waste but they were delicious and made really cute little two-bite doughnuts. Thank you for posting it!! I'm going to try it next with a ripe mashed banana.
mmm Banana Duffins...

    Bookmark   December 20, 2007 at 12:04PM
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solsthumper

Rosie, I love eggnog, and I think I'm going to try that next time.
But using less sugar and cinnamon? I don't think I'm brave enough to healthify this recipe. I won't. I won't. I won't!
(Sol runs crying to her bedroom and slams the door shut).

I'm hopeless.

Sol

    Bookmark   December 20, 2007 at 12:33PM
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danain

Sol, I saved your recipe with the anticipation of trying the Dirt Bombs over the holidays and then I found the following on line from "The Cape Cod Table", 2003 by Lora Brody. Is that where you got the recipe?

*Can't wait to give these a try.
Marilyn

Here is a link that might be useful: Cape Cod Table

    Bookmark   December 20, 2007 at 12:42PM
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solsthumper

Yes Marilyn, that is where I found the recipe some years ago. In fact, it's the only reason I bought the book in the first place. Her other recipes were fine, but this one was the best recipe in her book, in my opinion, even if I did adapt the recipe somewhat to suit my taste.

Sol

    Bookmark   December 20, 2007 at 1:03PM
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marys1000

I've never had cardomom either, plain "lemony" sounds a lot better than this from the Epicurisomething webpage
Flavour: Warm and eucalyptine with camphorous and lemony undertones. Black cardamom is blunter, the eucalyptus and camphor suggestions very pronounced.

I don't think I like camphor or eucalyptus in my food.

    Bookmark   December 20, 2007 at 1:42PM
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Lisa_in_Germany

I have black cardamom pods, but they smell "smoked" to me. I don't think they would be good in a muffin.
I still haven't tried these. I have made the "french" muffins rolled in sugar. My Mom had that recipe years ago.
Lisa

    Bookmark   December 21, 2007 at 9:01PM
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cloudy_christine

These were very popular in the 1970's at meetings of a group I was in. They were known as "Lorna's Doughnuts" even though they looked like muffins. Lorna came here from Minnesota, and was from a Swedish family. When I saw the cardamom in Sol's recipe, I thought of Swedish influence. Of course, Lorna could have gotten the recipe from a magazine, for all I know. I don't think they tasted of cardamom, at least not much; I think she used cinnamon.

    Bookmark   December 22, 2007 at 9:37AM
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disneyginger

Sol,

I had to do a search to find your recipe after it was posted on the current WFD thread. The picture tells it all.

This Sunday, it is Dirt Bombs and Bacon, hot coffee and the newspaper!

Dirt Bombs
Yields: 12 muffins*

3 cups AP flour, minus 3 tablespoons
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cardamon
3/4 cup (1 1/2 sticks) unsalted butter
1 cup granulated sugar
2 large eggs
1 cup whole milk **

Topping ***

3/4 cups unsalted butter, melted
1/2 cup granulated sugar
1 1/2 teaspoons ground cinnamon

Preheat oven to 400º F. Place the rack in the center position. Generously grease a 12-cup standard muffin pan.

Sift the flour, baking powder, salt, nutmeg and cardamon into a mixing bowl. In another bowl, cream the butter and sugar until light and fluffy. Scrape the bowl down half way through. Mix in the eggs. Add the dry ingredients alternately with the milk in two additions, mixing gently by hand to incorporate all the flour. The batter will be on the stiff side, but airy. DonÂt over mix or beat the batter as this will make the muffins tough. Spoon the batter into the prepared pan, without smoothing the tops. Bake for about 25 minutes or until a cake tester inserted in the center comes out clean. As soon as the muffins are cool enough to handle, turn them out onto a wire rack.

Add the melted butter to a bowl. In another bowl, mix the sugar and cinnamon. Dip the muffins (top, sides and bottom) in the butter, using a pastry brush -if necessary- to cover areas not buttered by dipping. Immediately roll the muffins in the cinnamon sugar mixture. Serve warm or at room temperature.

*I've made this twice, and both times, this recipe has yielded 16 muffins instead of 12.

**I substituted whole buttermilk for whole milk because I always have it on hand and prefer it for baking.

*** The amounts listed for the sugar and cinnamon are not quite enough to coat all the muffins, so I recommend you double it.

    Bookmark   February 20, 2008 at 12:29PM
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ann_t

OHHH Looking at Sol's picture - I feel a craving coming on.

Ann

    Bookmark   February 21, 2008 at 1:29AM
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kathleen_li

It's Mother's Day Sunday..we all want Dirt Bombs!!!
Perfect for Mom's brunch..
Thanks again, Sol!

    Bookmark   May 7, 2008 at 8:31PM
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stacy3

kathleen, i made them in mini muffin tins for our teacher appreciation breakfast on Monday. They were the first thing to disappear off a table with a huge assortment of items!

Thanks from me - again sol.

Stacy

    Bookmark   May 8, 2008 at 8:02AM
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khandi

Stacy - how long did you bake them in your mini muffin pan? I just recently bought such a pan and am looking forward to making mini brownies, mini banana bites, etc., but just not sure of the baking time adjustment.

    Bookmark   May 8, 2008 at 11:51AM
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solsthumper

You're very welcome guys!
I have a cake to do this weekend, otherwise, I'd have made these.

Sol

    Bookmark   May 9, 2008 at 3:39PM
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stacy3

oh gosh, kathleen - Sunday seems like so long ago...i can't really remember! I think I just tested them - maybe starting at 15 min? my brain is mush.

Happy Mother's Day sol.

    Bookmark   May 9, 2008 at 4:33PM
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cookie8

Thanks Sol. I have a similar recipe but I think I like this one a bit more. I couldn't believe how much they rose. So good.

    Bookmark   May 11, 2008 at 6:55PM
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jimster

I had a dirt bomb this morning, with a large coffee, at the Cottage Street Bakery where apparently they originated. It's only 2 miles from my house. Eat your hearts out my friends.

"Has anybody tried to make these with 2% or skim milk?" If you have to ask, you can't eat these.

What do they cost? If you have to ask, you can't afford one.

BTW, Sol's photo captures the dirt bomb flawlessly. Looking at the photo I can feel and taste a dirt bomb.

Jim

    Bookmark   May 11, 2008 at 8:08PM
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solsthumper

Right back at you Stacy.

Cookie8 and Jim, thank you for the kudos.
Jim, I'm a little jealous of you, but my hips are --somewhat-- relieved that I live much further away from the bakery than you. Although, these muffins are worth the extra half hour on a treadmill.

I found this recipe in a book by Lora Brody. It is not her recipe, but, she fully credited the owner/baker of the Cottage Street Bakery, Joanna Keeley.

Where the owner got it from? I couldn't care less. I love them. Glad you all do too.

Jim, the Cottage Street Bakery uses whole milk in their recipe, but I don't see why you couldn't substitute skim milk. That said, I still highly recommend whole buttermilk because I'm a rebel.[grin]

Sol

    Bookmark   May 12, 2008 at 1:24PM
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jimster

Just to emphasize (as if it hasn't been already), for those who haven't tried them, dirt bombs are not just another muffin. They are uniquely, ridiculously indulgent. They're hard to describe. I don't eat them often. When I do, one is sufficient.

BTW, the pictures convince me that proper dirt bombs can successfully be made at home. They all look perfect. Being so close to the source, I've never tried it.

Jim

    Bookmark   May 12, 2008 at 2:33PM
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lydiaentweave

just coming on this recipe for the first time. Began the Monday morning good eating program at 7 am - destroyed by 11 am with the sight of this recipe. But, it is hard to make memories for grandchildren with out a little good baking! It was the cardamon and nutmeg that got me - took me back to my own dear grandmother's homemade donuts with nutmeg. I had all of the ingredients except I used Almond milk instead of whole milk and the turned out great! Made 29 in a Cakelet pan I subbed for the muffin tin i do not have.
Has been hard to save enough for a welcome home gift for the parents who have been away for a few days but make a great tea party... Thanks.

    Bookmark   March 10, 2014 at 3:35PM
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annie1992

Welcome to the Cooking Forum, lydiaentweave.

I'm glad they posted that picture, it reminded me that I ought to make some Dirt Bombs with my own Granddaughter, the Monkey Princess (who burned her hand with hot water making coffee with the Chemex this weekend while staying overnight here).

Annie

    Bookmark   March 10, 2014 at 9:56PM
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solsthumper

I'm glad it brought back wonderful memories for you, Lydia! Now you're recreating memories for your own grandchildren. I'm happy everyone liked them.

Btw, my daughter is allergic to dairy, so I've made DBs using almond milk, with fine results.

Sol

    Bookmark   March 13, 2014 at 12:45PM
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Shreya1

Thank you so much for this recipe! I am gluten free and made them today using Artisan Gluten Free Flour. They taste exactly like a real donut!!! I am over the moon. If you have ever tried the pathetic attempts companies make to do GF donuts (found in the freezer section at supermarkets), you will understand my plight. My family is sure to love them too. Your post is an oldie but certainly a goodie!

    Bookmark   March 13, 2014 at 4:49PM
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momj47

Sol, my granddaughter, age 5, saw the picture this morning and asked what it was. I told her, and she said, "oh......it looks like the moon, can we make some".

I guess we'll be making some this weekend

Thanks

    Bookmark   March 14, 2014 at 4:46PM
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sheilajoyce_gw

I set this recipe aside for when our grandsons, 4 and 7, visit. So today was the day. I have an injured hand and had to mix using the hand held mixer, but they still turned out light, fluffy and all around great. My old fashioned Mirro muffin pans baked up 19 or 20 of them. Next time I will bake half a recipe and maybe try them in the tiny muffin pans too. I think I will cut back on the cinnamon sugar coating and do the tops only. Grandsons are messy enough without cinnamon sugar all over them.

    Bookmark   April 17, 2014 at 1:37PM
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