This entry has no prose — see the raw data below.
Green Dragon Blackbread Muffins
RecipeHFFotMp. 1042014
Raw data
{
"diet": "C",
"name": "Green Dragon Blackbread Muffins",
"page": 104,
"type": "Lost in Realmspace",
"fluff": {
"__prop": "recipeFluff",
"images": [
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"href": {
"path": "recipes/HFFotM/092_NEWM_9781984861313_lay_art_r1.webp",
"type": "internal"
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"width": 1759,
"credit": "Ray Kachatorian",
"height": 1988
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],
"entries": [
"Blackbread is a palm-size circular loaf of pumpernickel that demands to be served warm and topped with sweet butter. A base of stone-ground cornmeal, dark rye flour, and a dash of unsweetened cocoa bolster the dark colors and texture. Buttermilk, molasses, and dark brown sugar round out this versatile bread with an almost honeyed nuance, which dips nicely in surplus gravy. You aren't doing it right unless a sizable slab of salted yak butter or the like is slathered on top to melt into its deep, dark nooks. A fancier version, usually served as a meal in itself, has currants or dried fruits rolled in, providing an even chewier and heartier experience. Blackbread is often sold in loaves by the bunch, but they are equally delectable in a portable muffin form, as they are served at the Green Dragon Inn in the Free City of Greyhawk. Blackbread's versatility makes it a great day starter reheated in a skillet, with—you guessed it—additional butter glistening atop. A notable version of this exists in loaf form in Saltmarsh and its nautical outskirts. In truth, whether eaten from a loaf or as a muffin, it's a classic and frugal dark bread that finds its way into many a larder."
]
},
"makes": "12 muffins",
"__prop": "recipe",
"source": "HFFotM",
"hasFluff": true,
"noteCook": [
"Choose a nonstick muffin tin with a gold-tone, or medium-grey finish (or other medium tone). These produce nicely browned baked goods, neither too dark (as is often the case with heavily sweetened batters in very dark bakeware), nor too light.",
"Baking soda, the primary leavener here, starts to react with the acidic ingredients in the batter on contact. Work quickly to fill the muffin tin, and get it into the oven at once so you don't lose too much leavening oomph."
],
"ingredients": [
{
"type": "ingredient",
"entry": "{=amount1/v} cup all-purpose flour",
"amount1": 1
},
{
"type": "ingredient",
"entry": "{=amount1/v} cup dark rye flour",
"amount1": 0.5
},
{
"type": "ingredient",
"entry": "{=amount1/v} cup medium-grind cornmeal (preferably stone-ground)",
"amount1": 0.5
},
{
"type": "ingredient",
"entry": "{=amount1/v} teaspoons unsweetened cocoa powder (preferably Dutch-process)",
"amount1": 2
},
{
"type": "ingredient",
"entry": "{=amount1/v} teaspoons baking soda",
"amount1": 1.5
},
{
"type": "ingredient",
"entry": "{=amount1/v} teaspoon kosher salt",
"amount1": 0.75
},
{
"type": "ingredient",
"entry": "{=amount1/v} teaspoon baking powder",
"amount1": 0.5
},
{
"type": "ingredient",
"entry": "{=amount1/v} cup neutral oil",
"amount1": 0.25
},
{
"type": "ingredient",
"entry": "{=amount1/v} tablespoons unsalted butter, melted and cooled, plus butter at room temperature for serving",
"amount1": 4
},
{
"type": "ingredient",
"entry": "{=amount1/v} cup unsulphured molasses (not blackstrap)",
"amount1": 0.33
},
{
"type": "ingredient",
"entry": "{=amount1/v} cup packed dark brown sugar",
"amount1": 0.25
},
{
"type": "ingredient",
"entry": "{=amount1/v} {@unit {=amount1/v}|egg|eggs}",
"amount1": 1
},
{
"type": "ingredient",
"entry": "{=amount1/v} cup buttermilk",
"amount1": 0.75
},
{
"type": "ingredient",
"entry": "{=amount1/v} cup currants or raisins (optional)",
"amount1": 0.75
}
],
"instructions": [
"With a rack in the middle position, preheat the oven to 400°F. Coat a 12-cup muffin tin with nonstick cooking spray, or line with paper liners, and set aside.",
"In a large bowl, combine both flours, the cornmeal, cocoa powder, baking soda, salt, and baking powder and whisk to incorporate. In a medium bowl, combine the neutral oil, melted butter, molasses, and brown sugar and whisk, to break up any sugar lumps, until uniform. Add the egg and buttermilk and whisk until uniform. Add the wet mixture to the dry mixture and, using a flexible spatula, fold until they're incorporated into a batter with no dry patches (do not overmix). Fold in the currants (if using). Working quickly, using a large spoon or portion scoop, evenly divide the batter among the prepared muffin cups.",
"Bake the muffins until a toothpick inserted in the center of one or two comes out clean, about 15 minutes, rotating the muffin tin halfway through (do not overbake). Let the muffins cool in the tin for about 12 minutes, then remove to a wire rack to cool further, if desired. Serve with room-temperature butter."
],
"allergenGroups": [
"eggs",
"gluten",
"milk"
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"hasFluffImages": true,
"_fullIngredients": [
{
"type": "ingredient",
"entry": "1 cup all-purpose flour",
"amount1": 1
},
{
"type": "ingredient",
"entry": "½ cup dark rye flour",
"amount1": 0.5
},
{
"type": "ingredient",
"entry": "½ cup medium-grind cornmeal (preferably stone-ground)",
"amount1": 0.5
},
{
"type": "ingredient",
"entry": "2 teaspoons unsweetened cocoa powder (preferably Dutch-process)",
"amount1": 2
},
{
"type": "ingredient",
"entry": "1½ teaspoons baking soda",
"amount1": 1.5
},
{
"type": "ingredient",
"entry": "¾ teaspoon kosher salt",
"amount1": 0.75
},
{
"type": "ingredient",
"entry": "½ teaspoon baking powder",
"amount1": 0.5
},
{
"type": "ingredient",
"entry": "¼ cup neutral oil",
"amount1": 0.25
},
{
"type": "ingredient",
"entry": "4 tablespoons unsalted butter, melted and cooled, plus butter at room temperature for serving",
"amount1": 4
},
{
"type": "ingredient",
"entry": "⅓ cup unsulphured molasses (not blackstrap)",
"amount1": 0.33
},
{
"type": "ingredient",
"entry": "¼ cup packed dark brown sugar",
"amount1": 0.25
},
{
"type": "ingredient",
"entry": "1 {@unit 1|egg|eggs}",
"amount1": 1
},
{
"type": "ingredient",
"entry": "¾ cup buttermilk",
"amount1": 0.75
},
{
"type": "ingredient",
"entry": "¾ cup currants or raisins (optional)",
"amount1": 0.75
}
]
}