I baked a batch of raspberry white chocolate muffins today, recipe
courtesy of the innkeeper at the B&B we stayed at this past weekend and
unfortunately it tasted nothing like what we ate at the B&B! I'm pretty
confident that the recipe (well, ingredient list) that the innkeeper
gave was what he used and if something was missing from the list, then
it was an oversight more than an unwillingness to share the secret recipe.

Anyway, here are the differences between his and my muffins:

MINE
very light in colour
more flavourful
upon first bite I thought I could taste butter but no butter in the recipe

HIS
much more brown than mine
somewhat "crusty" on the exterior as if there were more sugar and fat in it
sweeter
buttery
tasted more full-fat than mine even though I used exactly what he said
to use

The ingredients we
all purpose flour
whole wheat flour
baking powder
baking soda
sugar
eggs
vanilla
oil
whole milk
buttermilk


The recipe didn't call for salt - does salt help brown quickbreads at
all? It called for both baking soda and baking powder. Also, while
there was no butter in the ingredient list, I thought the muffins tasted
buttery. It does call for buttermilk, though. I followed his
ingredient list and the instructions he gave me to a T as he explained
the recipe to me.

So, anyone have any idea what could be missing? I know I didn't add
amounts - didn't want to give his recipe away without his permission.

N.